Ginger Carrot Soup with Curry Coconut Cream
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Ginger Carrot Soup with Curry Coconut Cream
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| Servings |
| 4people |
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Ingredients
- 2tbsp butter
- 6slices thinginger
- 1/2 yellow onionsliced
- 3/4lb carrotssliced
- 1tsp sesame oil
- tsp ½garlic salt
- 1tbsp to 1-1/2curry powder
- 1/4tsp ground turmeric
- 1tbsp lemon or orange zest
- 2-1/2cups soup stock
- 1/2cup coconut milk
For garnish:
Instructions
- Melt butter in a wok or stir-fry pan over medium-high heat. Add ginger, onion and carrots; cook for 3 – 4 minutes.
- Add sesame oil, garlic salt, curry powder, turmeric, lemon zest and stock. Reduce heat, continue to cook until carrots are soft, about 20 minutes.
- Puree carrot mixture in a blender until smooth. Add coconut milk and more stock, if needed. Warm over medium heat.
- Garnish with green onion, cilantro and toasted sesame seeds.
Recipe Notes
© Yan Can Cook, Inc. 2022