1 tablespoon olive oil
1 medium onion , chopped
1 rib celery , chopped
1or 2 cloves garlic , chopped
2 pounds peeled baby carrots
1 tablespoon curry powder
1 teaspoon ground ginger
5 cups chicken broth
1 cup lite coconut milk
Salt and freshly ground pepper , to taste
Heat the oil in a large saucepan over medium heat. Saute onion, celery till golden brown, about 5 min, then add chopped garlic stir and continue sauteing for another minute.
Add the carrots and stir well. Stir in the curry powder and ginger and cook, stirring constantly, for about 30 seconds.
Add the broth and bring to a boil over high heat. Reduce the heat to medium-low and
partially cover the pot. Simmer until the carrots are very tender, about 30 minutes.
In batches, transfer the soup to a blender or food processor, blend until smooth and pour the soup into a large bowl.
(If you have an immersible hand blender, you can purée the soup right in the pot.)
Return the soup to the pot. Stir in coconut milk over low heat just until the soup is very hot; do not simmer.
salt and pepper to taste. Serve hot.
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