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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Found this recipe in a supermarket food magazine. Altered it a bit to my taste (with spices). It's a good starter, lunch or even as a main dish with a sandwich. It freezes well which is a plus in my household. Ingredients:
1 tablespoon oil |
1 inch ginger, grated |
1 onion, medium, chopped |
1 teaspoon curry (madras) |
2 lbs carrots, sliced |
1 large garlic clove, sliced |
3 cups vegetable bouillon (from a cube) |
1 cup coconut milk |
1/4 teaspoon salt |
1/8 teaspoon pepper, freshly ground |
1 orange, juice of |
Directions:
1. Heat oil in a large pan.
2. Saute onion and ginger until soft, about five minutes, stir now and then.
3. Add curry, stir to coat.
4. Add carrots, garlic and bouillon.
5. Heat to boiling, temper heat and let simmer until carrots are tender, about 20 minutes.
6. Puree the soup in a blender, food-processor or hand-held blender (that's what I use).
7. Now add coconut milk, salt and pepper.
8. Let simmer for another 5 minutes and then add orange juice.
9. Stir and reheat if necessary.
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