Ingredients
1 1/3 lbs carrots
1 inch ginger
1 onion
2 tablespoons olive oil
3 cups vegetable stock
7/8 cup coconut milk
1/2 tablespoon curry powder
salt, to taste
pepper, to taste
Method
Sources
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Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel and chop carrots, ginger and onion. In a pot, heat oil and fry ginger and onion until translucent. Add carrots and fry for 1-2 minutes. Add stock and boil at medium heat for about 15 minutes. Lightly warm coconut milk and steam like you would steam milk for cappuccino. Add curry powder, salt and pepper to the soup and puree it. Fold in steamed coconut milk and serve immediately.