Curried Carrot Soup with Coconut Milk & Paired with a Chardonnay
As you walk through farmers markets, carrots are stacked several feet high. Although you see carrots year-round, catching them in the spring, at the peak of their season, gives this soup the fresh flavor and rich color you want. Served as a first course or light lunch, this soup pairs well with a lighter-style, crisp Chardonnay. In about 35 minutes you can have this bowl of seasonal warmth on the table — and with so few ingredients you will be amazed at the flavor!
Ingredients: (serves 4)
- 1 1/2 pounds fresh local carrots (these are from Origins Farm)
- 1 medium or 1/2 large yellow onion, diced
- 1T olive oil
- 2T unsalted butter
- 3 1/2 cups chicken broth (vegetable broth may be used for a vegetarian/vegan version)
- 1/2 cup coconut milk
- 1 1/2T ground curry
- 1t salt and fresh ground pepper
Slice your carrots thinly and evenly, reserving a few of the carrot tops for garnish when you are ready to plate. Heat the olive oil and butter in a large soup pot over medium heat. Add the carrots and celery, stirring until coated and slightly tender, about 5 minutes. Add the chicken stock, coconut milk, curry, salt and pepper. Bring to a boil, then cover and simmer for about 15 minutes. At this point your house will start to smell amazing!
Once the carrots and onion are softened, remove them with a ladle to a blender. Pulse the blender to make thick-textured, creamy soup. Transfer the soup to a separate pot, reserving as you finish the rest in batches. Reserve the soup to be heated later, or continue by reheating.
Note: All of the broth does not need to be transferred to the blender — just make sure you do get all of the vegetables. Any broth that is left over can be used to cut the soup if it is too thick.
Soup should be served in individual bowls drizzled with 1/2 teaspoon of coconut milk, dotted with your favorite hot sauce, and garnished with the bright green carrot tops.