Winter’s coming. In other words, fall is here which is a season I always associate with rain, soups and binge-watching series. Here’s a version of a carrot soup that I’ve playing with, which I think works out quite well with slightly exotic asian flavors. It also work quite well frozen and then reheated for those evenings, where you’re just too tired to cook.
500 ml of chicken stock
Around 800 g of carrots (rougly 10 medium-sized carrots)
1 big onion
2 cloves of garlic
1½ tsp of chilli flakes
½ tsp of turmeric
2 tsp of madras curry powder
1 can (400 ml) of coconut milk
salt/pepper to your own taste
Optional: Sesame oil
- Peel carrots and chop into smaller chunks.
- Dice the onion and garlic and sauté in hot sesame oil (or just a neutral oil) until the onions start to go soft.
- Add the carrots, chilli flakes, turmeric, curry powder and stir for about 5 minutes until the spices cover the carrots.
- Add stock and and it simmer for about 30 minutes at low-medium heat.
- Check if the carrots are cooked through by poking them with a knife, if it goes through and releases easily, the carrots are done. Otherwise, let it simmer for a bit longer. Once the carrots are tender, add the coconut milk and stir.
- Take the pot of the stove and blend until the soup is smooth. Put it back on the stove and add salt and pepper to your own taste.
- Serve with some fresh coriander on top.