Baby Carrot Soup With Cilantro And Curry Recipe

Ingredients for Baby Carrot Soup With Cilantro And Curry

• Vegetable Oil
• Baby Carrots
• 1 medium onion, chopped
• 2 tablespoons green curry paste
• 1 tablespoon all-purpose flour
• Vegetable Stock
• Fresh Cilantro
• Salt And Pepper
• Low Fat Yogurt

How to Make Baby Carrot Soup With Cilantro And Curry

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 medium chopped onion and 1 pound of baby carrots. Cook until softened, about 5-7 minutes, stirring occasionally.
3. Stir in 2 tablespoons of green curry paste and 1 tablespoon of all-purpose flour. Cook for 1 minute, stirring constantly.
4. Gradually whisk in 4 cups of vegetable broth (or chicken broth for a richer flavor).
5. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the carrots are tender.
6. Carefully transfer the soup in batches to a blender (or use an immersion blender). Blend until completely smooth.
7. Return the pureed soup to the pot and bring back to a gentle simmer.
8. Stir in 1/2 cup of chopped fresh cilantro.
9. Season generously with salt and pepper to taste.
10. Ladle the soup into bowls.
11. (Optional) Top each serving with a dollop of plain yogurt or coconut milk for extra creaminess.