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Curried Carrot and Ginger Soup Recipe

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This recipe for Curried Carrot and Ginger Soup is from Cooking With The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 Tbsp minced gingerroot
1 tsp ground coriander
1 tsp ground cumin
¼ tsp each curry powder, salt and pepper
4 cups thickly sliced peeled carrots (about 1½ lb/750 g)
3 cups vegetable or chicken stock
2 cups 2% milk (or 1/3 each milk, 2% plain yogurt and coconut milk)
¼ cup chopped fresh coriander (cilantro) or parsley
Directions:
Directions:
In large saucepan, heat oil over medium heat; cook garlic, onion, ginger, coriander, cumin, curry powder, salt and pepper; stirring occasionally, for about 5 minutes or until onion is softened. Stir in carrots, Pour in stock; bring to boil. Reduce heat and simmer, covered, for 30 minutes or until carrots are very soft.
In batches, purée mixture in blender or food processor. Return to saucepan;' whisk in milk (then yogurt and coconut milk if using); reheat just until hot. Stir in salt and pepper to taste.
Ladle into bowls; sprinkle with coriander. Makes 6 servings.
Personal Notes:
Personal Notes:
I like the added flavour that coconut milk brings.

 

 

 

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