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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Simple, flavorful, comforting! Ingredients:
4 cups vegetable broth |
2 teaspoons curry powder |
1 teaspoon ground cumin |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
2 pounds carrots, peeled and chopped |
1 (14 ounce) can coconut milk |
14 ounces water |
1 teaspoon chopped fresh cilantro (optional) |
Directions:
1. Pour the vegetable broth into a soup pot, and bring to a boil over medium heat. Stir in the curry powder, cumin, cinnamon, and ginger; add the carrots. Reduce heat to a simmer, and cook until the carrots are tender, about 20 minutes, stirring often.
2. Strain out the carrots from the broth, and place carrots into a blender, filling the pitcher no more than halfway full. Pour about 1/4 cup vegetable broth into the blender to allow the carrots to puree. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the carrots moving before leaving it on to puree. Puree in batches until smooth, if needed; return the pureed carrots to the vegetable broth. Alternately, you can use a stick blender and puree the carrots right in the cooking pot.
3. Stir in the coconut milk and the water (use the coconut milk can to measure). Bring back to a simmer; sprinkle with cilantro to serve.
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