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Coconut Carrot Soup Recipe

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This recipe for Coconut Carrot Soup, by , is from Morin Family Cookbook, 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!

Kaity Barnes


1 tbsp ground coriander
2 tbsp coconut or olive oil
1 1/2 pounds carrots, chopped (about 4 cups)
kosher salt
2 red chilies, chopped or seeded (can sub crushed red pepper flakes)
1 large shallot, chopped
1 i-inch piece of ginger, peeled and grated
4 garlic cloves, chopped
2 tsp curry powder
1 15-oz can of coconut milk
1 tsp fish sauce (optional)
optional garnishes: crushed red pepper flakes, toasted sesame seeds, sliced scallions, or cilantro

Heat oil in a small pot over medium-high.
Add chopped carrots, season with salt, and cook until lightly browned around the edges.
Add chilies, shallot, ginger, garlic, curry powder, and coriander and cook until shallot is softened.
Add coconut milk and 1 1/2 cups water.
Bring to a boil, then reduce heat and simmer, stirring occasionally, until carrots are tender.
Add fish sauce, if using.
Puree mixture until smooth with an immersion blender, or a regular blender.
Season with salt, if needed.
Serve in bowls, topped with optional garnishes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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