My Soup Signal goes off when winter’s chill takes hold. This quick and easy soup will fill your kitchen with amazing aromas of curry, cider and ginger — an added benefit for those whose Soup Signals are more olfactory than weather-related.
Dial up or down the spice in this dish to suit your tastes and remember, with any good soup or casserole recipe, feel free to add and delete ingredients according to what you have available and what you prefer! Each time I make this recipe it is a little different, altered slightly to complement the rest of my meal or to what I have on hand. Add more broth, cider or coconut milk if you like your soup thinner, cook longer without the lid if you like a thicker consistency. I’ve given you a few garnish options as well – choose one or none at all – you’re in charge!
Curried Carrot Soup
- 1 large onion, chopped
- 3 Tbs. olive oil
- 2 – 3 Tbs. Thai yellow curry paste
- 2 tsp. curry powder
- 1/4 tsp. red pepper flakes
- 1/2 Tbs. fresh finely chopped and peeled ginger
- 1 clove garlic, finely chopped (optional)
- 2 lbs carrots, peeled and chopped
- 3/4 cup apple cider
- 1/2 cup vegetable stock
- 2 cups unsweetened coconut milk
- 1 Tbs. red wine or balsamic vinegar
- 8 Tbs. chutney, optional
- 1 1/2 Tbs. fresh peeled ginger slices (garnish)
- 4 sprigs cilantro (use leaves for garnish)
In a large stock pot, sauté onion in olive oil over medium-high heat until translucent. Add remaining ingredients and bring to a boil. Once boiling, reduce heat to medium-low and cover, stirring periodically until ready to serve, ideally for one hour or more. If the soup is too thick, add more cider, broth or coconut milk to achieve your desired consistency. If it is too thin, continue to cook uncovered until it cooks down.
Spoon one tablespoon of chutney, if using, into each bowl. Top with soup and garnish with remaining garnish ingredients. Serve warm.