I'm kinda obsessed with curry powder. This Indian spice is a mixture of coriander, turmeric, cumin, fenugreek and chili peppers. And the word curry comes from the word kari meaning 'sauce for rice.' My favorite way to use curry powder is with humus...YUM! But I thought, why not try using this spice's earthy tone to kick-up a simple carrot soup. Coconut milk is the perfect vegan balance to the chili peppers, and gives the soup a creamy texture.
If you're looking for a vegan soup on a rainy day, or a unique idea for Easter - Try this recipe and let me know what you think in the comments below.
3 lbs carrots (peeled and chopped)
1 onion (peeled and halved)
1 small bunch celery (left whole)
32 oz. vegetable broth
1 can coconut milk (using only the solid portion)
1-3 Tablespoons curry powder (this is really to your taste...I start with one and check for flavor before adding any more)
Add your carrots, onion and celery to a large stock pot and cover with vegetable broth. Bring to a boil, reduce heat to simmer and cover with a tight lid for one hour. You are looking for a very tender texture on your carrots.
Once carrots are soft, remove the celery and drain half of the broth (reserving in a bowl in case needed) Transfer your carrots and onion to your food processor / blender and begin to puree your carrots. You're looking for a soup consistency, so if it's too thick you may need to add some of your reserve broth.
Return pureed carrots to pot over low heat and add curry powder.
Open your coconut milk (making sure the can is upright / the way it was stored in your pantry). On the top, there will be a thick, white substance. That is what you are going to spoon into your pot and stir, reserving enough for garnishing each bowl.
Garnish with a spoonful of coconut milk and sprinkle of curry powder and enjoy!