Curried Ginger Carrot Soup

This blog post goes out to Barbara, in hopes of preventing her from mugging my husband for his lunch…

Curried Ginger Carrot Soup

  • 3 lb. carrots, scrubbed but not peeled
  • 2 tbsp. curry powder
  • 2 tsp. ground ginger
  • 1 can of light coconut milk
  • salt & pepper to taste

Cut carrots into one inch pieces, and place in a large soup pot.  Pour in enough water to nearly cover the carrots, and stir in the curry and ginger.  Simmer until the carrots are soft, then puree in a blender in batches.  Return to soup pot and stir in coconut milk.  Season with salt and pepper to taste, and garnish with toasted coconut.

About Kellie

For the love of food and cooking, and the adventures both inspire...
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3 Responses to Curried Ginger Carrot Soup

  1. MOM says:

    Looks good! Is that what was for dinner tonight???

  2. Jason says:

    Thanks. I get cranky when I go without lunch and/or get mugged.

  3. Rachel says:

    LOVE carrot soup, and a new variation is just what I needed! Thanks!

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