CURRIED COCONUT CARROT SOUP

By PamCallan

Ingredients

• 1 Tbsp. olive oil
• 1 lb. carrots, peeled and sliced
• 1 medium onion, chopped
• 1 large shallot, sliced
• 1 Tbsp. garlic, chopped
• 1 heaping Tbsp. minced ginger
• 1 tsp. minced 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 pepper
• Fresh cilantro leaves for garnish
• 2 Tbsp. toasted pepitas or pine nuts for garnish

Details

Servings 4

Preparation

Step 1

Heat olive oil in a soup pot over medium heat. Add onion, shallot, and carrots and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add garlic, ginger, chiles, coriander, curry powder, and a pinch of salt. Cook until fragrant, another minute. Add vegetable broth, cover partially, and bring to a boil over high heat. Reduce heat and simmer gently 20 minutes. Remove from heat.
Puree soup in a blender, working in batches and taking care to fill the jar no more than two-thirds full. Stir in the coconut milk and lime juice; season to taste with salt and pepper. Thin the soup as needed with up to 1 cup water and adjust seasonings.
Re-heat to serving temperature. Ladle into cups, and garnish with cilantro and pine nuts.