There’s a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I’d had cilantro, but hey, it worked. Featured in: What I Ate Last Night Department. Learn: How to Make Soup

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INGREDIENTS

3 tablespoons butter
1/2 medium onion roughly ; chopped
3/4 pound carrots peeled and cut into 1/2-inch coins
1 teaspoon peeled grated fresh ginger
1/2 teaspoon ground cumin ; to taste
1/2 teaspoon ground tumeric ; to taste
1/2 teaspoon ground coriander ; to taste
Pinch cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from 1/2 lime
Salt and freshly ground pepper
Cilantro if you have it

INSTRUCTIONS

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NOTES

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Curried Carrot and Coconut Soup

3 tablespoons butter 
1/2 medium onion roughly chopped
3/4 pound carrots peeled and cut into 1/2-inch coins 
1 teaspoon peeled grated fresh ginger 
1/2 teaspoon ground cumin to taste
1/2 teaspoon ground tumeric to taste
1/2 teaspoon ground coriander to taste
  Pinch cayenne pepper 
2 cups chicken or vegetable stock 
1 cup unsweetened coconut milk 
  Juice from 1/2 lime 
  Salt and freshly ground pepper 
  Cilantro if you have it

Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.

Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.

If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.

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Nutrition

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Serving Size: 1 recipe (1151g)
Recipe Makes: 1

Calories: 943
Calories from Fat: 803 (85%)

Amt Per Serving		% DV

	Total Fat 89.2g	119 %
	Saturated Fat 66.3g	331 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 3.1g
Cholesterol 105.9mg		33 %
Sodium 14917.6mg		514 %
Potassium 1136.2mg		30 %
Total Carbohydrate 27.5g		8 %
	Dietary Fiber 1g	4 %
	Sugars, other 26.6g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 943

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