Diary of a Chef · Just Chefn Around

Carrot Ginger Curried Coconut Soup

Name: Carrot Ginger Curried Coconut Soup
Total time: 50 min
Yield: 1 gallon
Ingredients: 4 tbsp canola oil; 1 cup shallot, chopped; 10 cups carrot, roughly chopped, even pieces; ¼ cup ginger, peeled and minced; 1 tbsp curry powder; water, enough to cover by 1 inch; 14 oz unsweetened coconut milk (1 can); lime juice, to taste (1–2 limes); agave or sugar, to balance; salt and white pepper, to taste

50 minutes · 1 gallon

By Diary of a Chef · from French Classics

Ingredients

4 tbsp canola oil
1 cup shallot, chopped
10 cups carrot, roughly chopped, even pieces
¼ cup ginger, peeled and minced
1 tbsp curry powder
water, enough to cover by 1 inch
14 oz unsweetened coconut milk (1 can)
lime juice, to taste (1–2 limes)
agave or sugar, to balance
salt and white pepper, to taste

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Instructions

1Sweat the aromatics

Sweat shallots in oil over low heat. Add carrots; sweat 4–5 minutes. Add curry powder and ginger; 2–3 minutes more.
2Simmer until tender

Add water to cover by 1 inch. Simmer over medium 20–30 minutes until everything is tender.
3Purée and finish

Purée smooth. In a clean pot, whisk in coconut milk and bring to temperature without boiling. Adjust with water; balance bitterness with agave; add lime, salt, white pepper.

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