I recently had all four of my wisdom teeth removed. I have gotten over the worst of it, but during the time that my jaw was swollen, I was unable to eat solid food. I could have been happy eating yogurt and ice cream, but after the novelty wore off, I would want something more real and something with less sugar. I have been wanting to try some pureed soups for a while, so this was the perfect opportunity to try one. May I present, coconut curry carrot soup!
The flavor of this soup was great. The sweet carrot flavor pares well with curry. Also, cooked carrots puree very well. The texture was smooth and not chunky at all. All in all, this was one of the easiest soups I have ever made. Simple ingredients and a quick cook time. The only thing I have to say is that it is not a stand alone soup. This would be great as a side dish.
While making this coconut curry carrot soup, I also used an immersion blender for the first time. I have always shied away from using one, because I always figured that a blender would do the job much better and the immersion blender would leave chunks. Boy was I wrong. It worked perfectly. Especially when I needed it to! There would be no way I could eat anything with lumps while my jaw was so swollen. I also appreciated only having to clean one part versus cleaning a full blender pitcher, blade, and lid. I will continue to test it out, but I think I am hooked now!
Lessons Learned:
- Immersion blenders are awesome.
- Pureed soups seem to have simple ingredients which make them quick and easy to make.
- Use as a side dish.
- 2 Tbsp vegetable oil
- 1 onion, chopped
- 6 cups carrots, chopped (about 8-10 medium carrots)
- ½ tsp ground ginger
- 1 Tbsp curry powder
- ½ tsp chili flakes
- 4 cups chicken stock
- 14.5 oz can coconut milk
- salt & pepper to taste
- Heat a pot over medium heat. Add oil and onion to the pot. Sweat the onions for about 10 minutes. The onions should get soft, not brown.
- Add the carrots to the pot. Cook for about 5 minutes. Add the ginger, curry powder, and chili flakes to the pot. Heat for about 1 minute until fragrant.
- Add the chicken stock and coconut milk. Cover and bring to a simmer. Cook until the carrots are tender and soft enough for a fork to pierce easily, about 15-20 min.
- Remove from heat. Either use a blender or an immersion blender to puree the entire contents of the pot. Add salt and pepper to taste.
(Inspired by thekitchn recipe)
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