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Carrot Coconut Ginger Soup

This soup is really good with or without the curry. We’ve made it both ways, depending on our crowd.
Make earlier in the day and warm up as guests arrive.
Print Recipe
Course Appetizer, Entertaining, Soup
Cuisine Asian, British, Canadian, Indian

Ingredients
  

  • 2 TBSP vegetable oil
  • 1.5 cup (180 gr) red onion, chopped
  • 2 cups (266 gr) carrots, chopped
  • 1 TBSP (15 gr) ginger, grated
  • 1 tsp. Madras curry powder
  • 4 cups chicken stock
  • 1 tsp. (4 gr) Splenda Brown Sugar Mix
  • 1 tsp. Gluten Free Soy/Tamari
  • 2/3 cup (144 gr) unsweetened coconut milk
  • ½ tsp. salt
  • ½ tsp. pepper
  • Anything green to garnish

Instructions
 

  • Heat the vegetable oil in a medium saucepan and add the chopped onions. Sauté for 5 minutes, until softer without burning.
  • Next add the chopped carrots, grated ginger and curry powder (if using). Stir to incorporate and add the chicken stock Splenda Brown Sugar Mix, salt, pepper and Soy or Tamari.
  • Bring to a boil, reduce heat and simmer, covered for 30 minutes. Remove the saucepan from the heat and let rest, covered for 10 minutes.
  • Puree the soup in batches and return to the saucepan.
  • Prior to serving warm the soup, add the coconut milk and gently heat.
  • Serve hot with a little garnish of your choice.

Notes

Next time we will try a crisp, cold Chablis.  We keep returning to a Pinot Noir because that was a perfect match!
We've paired:
  • Giant Steps Yarra Valley Pinot Noir.  94 Points for $40.00
Keyword A-roy D Unsweetened Coconut Milk, Carrots, Chicken Stock, Ginger, Gluten Free Tamari, Madras Curry, Red Onion