Curried Coconut-Carrot Soup
Goes great with rice and vegetables.
Recipe Summary Curried Coconut-Carrot Soup
Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.Ingredients | Scott Baptie Brazilian Coconut Chicken Curry1 pound carrots, peeled and cut in chunks1 small onion, quartered⅓ cup raw cashews1 (14 ounce) can unsweetened light coconut milk1 teaspoon curry powder½ teaspoon ground ginger½ teaspoon kosher salt1 cup vegetable stockDirectionsPreheat oven to 350 degrees F.Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.Transfer to Oster® Versa® Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.Blend on HIGH for 1 to 2 minutes or until creamy.Remove to a medium saucepan; stir in stock.Cook over medium heat until heated through, about 5 minutes.Info | Scott Baptie Brazilian Coconut Chicken CurryServings:
4
Yield:
4 cups
TAG : Curried Coconut-Carrot SoupTrusted Brands: Recipes and Tips, Oster® Versa® Brand,
