Ingredients for Baby Carrot Soup With Cilantro And Curry
- 1 tablespoon olive oil
- 1 pound baby carrots
- 1 medium chopped onion
- 2 tablespoons green curry paste
- 1 tablespoon all-purpose flour
- 4 cups vegetable broth
- 1/2 cup chopped fresh cilantro
- salt and pepper to taste
- dollop plain yogurt (optional, for topping)
- dollop coconut milk (optional, for topping)
- 4 cups chicken broth (optional alternative)
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How to Make Baby Carrot Soup With Cilantro And Curry
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add 1 medium chopped onion and 1 pound of baby carrots. Cook until softened, about 5-7 minutes, stirring occasionally.
- Stir in 2 tablespoons of green curry paste and 1 tablespoon of all-purpose flour. Cook for 1 minute, stirring constantly.
- Gradually whisk in 4 cups of vegetable broth (or chicken broth for a richer flavor).
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the carrots are tender.
- Carefully transfer the soup in batches to a blender (or use an immersion blender). Blend until completely smooth.
- Return the pureed soup to the pot and bring back to a gentle simmer.
- Stir in 1/2 cup of chopped fresh cilantro.
- Season generously with salt and pepper to taste.
- Ladle the soup into bowls.
- (Optional) Top each serving with a dollop of plain yogurt or coconut milk for extra creaminess.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
24g
Fat
4g
Carbs
4g
