Thursday, February 02, 2012

Curry, Coconut Carrot Soup (Dairy and Gluten Free)

When making this soup do remember to sauté the vegetables with the curry for a couple of minutes before adding your liquid.  This step heats the oils and brings out the flavours of your spices.  

Ingredients
  • 1/3 cup chopped onion
  • 2 teaspoons extra virgin olive oil
  • 2 cloves minced garlic
  • 6-7 chopped carrots
  • 3 stalks celery
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon thyme
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon summer savory
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 2 tablespoons lime or lemon juice
  • 1 teaspoon salt
  • 3 cups water or gluten free broth 
  • 1/2 cup coconut milk

Directions
  1. In a large pot sauté onions with oil until clear.  Add garlic and continue to sauté for another 1-2 minutes.
  2. Add spices, carrots and celery.  Cook to coat for 2-3 minutes.
  3. Add water or broth and cook until vegetables are tender, approximately 20 minutes.
  4. With a hand blender or using a upright blender purée your soup.
  5. Return to heat and add milk.  Cook until hot. 




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