My grandmother used to serve curried soup for dinner when I stayed at her 18th century plantation house in Virginia when I was a young child. The soup was served by a servant dressed in a white jacket and a black bow tie. His wife made the soup. I don’t remember either of their names, nor do I have the recipe, but I’ll never forget the rich curry flavor of that soup, so I’ve tried to duplicate it.
I’m sorry to say that I failed to replicate my grandmother’s soup exactly. But many of my failures are still delicious, and this curried carrot soup is one of the best. My grandmother’s curried soup most likely contained heavy cream, but this soup is made with coconut cream which gives it a lighter flavor and texture.
I use generic “curry powder” in this soup, but there are a zillion combinations of spices that make up “curry powder.” I have a half-dozen varieties of “curry powder” in my spice cabinet. This soup tastes different depending upon which variety I choose.
Most vegetable soup is simple to make. Sauté an onion or two, add some chopped up vegetables and spices, plus vegetable broth, simmer, and purée. Pour in coconut milk, and heat through. Adjust the seasonings, and serve.
This soup follows that simple formula. It’s a bit spicy, depending on the heat in the curry powder, and it takes a beating if you need to reheat it or keep for several days in the fridge. The flavors will deepen, but it will remain delicious. It’s a warming soup for cold days.
Curried Carrot Soup
The heat of this soup depends on the heat of the curry powder used to make it. It's a quick, warm, delicious soup for a cold winter night.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 tablespoons dairy-free butter
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt
- 3 pounds carrots, sliced
- 4 cups chicken or vegetable broth
- 1 teaspoon kosher salt
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 2 cans coconut milk
Instructions
Heat the oils in a large saucepan over medium-high heat until they shimmer.
Add the onion, dust with 1/4 teaspoon salt and 1/4 teaspoon cumin, and sauté until the onion is translucent, about 5 minutes.
Stir in the dairy-free butter until it melts.
Add the carrots, chicken broth, 1 teaspoon salt, the curry powder and 1 teaspoon cumin.
Bring to a boil, then turn down the heat, cover, and simmer for 25 minutes, stirring occasionally.
Remove from heat, and blend the soup with an immersion blender.
Stir in the coconut milk until the soup is heated through, and serve immediately.
This soup will keep in the fridge, tightly covered, for up to three days. Reheat before serving.
You’ll need about 3 pounds of sliced carrots to make this soup.
Sauté the onions in the oils until translucent.
Stir in the carrots…
…spices and broth. Bring to a boil, turn down the heat, and simmer for 25 minutes until the carrots are soft but not mushy.
Purée the soup with an immersion blender.
Stir in the coconut milk, and heat gently until the soup is hot.
Serve immediately. This soup will keep in the fridge in a sealed container for up to three days.
No Comments