- 4
Ingredients
- 1 Tbsp. olive oil
- 1 lb. carrots, peeled and thinly sliced
- 1 medium onion, chopped
- 1 large shallot, sliced
- 1 Tbsp. garlic, chopped
- 1 heaping Tbsp. minced ginger
- 1 tsp. seeded, minced fresh serrano or jalapeno chili (about 1/2 medium-size chile)
- 1 tsp. ground coriander
- 3/4 tsp. Madras-style hot curry powder
- Kosher salt
- 3 cups vegetable broth
- 1/2 cup lite coconut milk
- 1 1/2 Tbsp. fresh lime juice
- Ground black or white pepper
- Fresh cilantro leaves for garnish
- 2 Tbsp. toasted pepitas or pine nuts for garnish
Preparation
Step 1
Heat olive oil in a soup pot over medium heat. Add carrots, onion and shallot, and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add garlic, ginger, chile, coriander, curry powder, and a pinch of salt. Cook until fragrant, another minute. Pour in the chicken broth, cover partially, and bring to a boil over high heat. Reduce heat and simmer gently 20 minutes. Remove from heat.
Ladle soup into a blender, taking care to fill the jar no more than two-thirds full. For extra precaution, drape a clean dishtowel over the lid as well. Puree the soup in batches. Stir in the coconut milk and lime juice; season to taste with salt and pepper. Chill thoroughly.
Before serving, thin the soup gradually as needed with up to 1 cup water and adjust the seasoning. Ladle soup into cups and garnish with cilantro leaves and the pepitas or pine nuts.