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Coconut Curry Carrot Soup

Coconut Curry Carrot Soup

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Published by The Family Table
Creamy with the warming flavors of curry and coconut.
Creamy with the warming flavors of curry and coconut.

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Published by: The Family Table on Mar 13, 2013
Copyright:Attribution Non-commercial

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05/14/2014

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Coconut Curry Carrot Soup (adapted from the blog “The Kitchn”) Serves 6-8 2 Tbl.

coconut oil 1 large onion, diced 1 bulb fennel, diced 1 large leek, cleaned and chopped 1 1/2 Tbl. grated fresh ginger 1 Tbl. curry powder chopped cilantro or chives for garnish 2 lbs. carrots peeled and sliced 4 C. stock or water 1 can low fat coconut milk 1 chile de arbol salt and pepper to taste

In a dutch oven, heat the oil over medium heat. Add the onion, fennel and leek, stirring, until the onion is softened and beginning to brown. Add in the carrots and cook about 5 minutes more. Add the stock, the coconut milk, the ginger, the curry, the chile and salt and pepper to taste. Bring to a boil, then cover and simmer until the carrots are tender about 15 minutes. Let cool a bit, then puree in a blender or cuisinart. Before serving, adjust the seasonings and top with chopped cilantro or chives.

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