Carrot Soup Puree with Curry
Soups • World
0
0
Time
45 minutes
Ingredients
12
Servings
4
Description
Carrot Soup Puree with Curry
Ingredients
- Butter 0 oz
- Leek 10 oz
- Garlic 2 cloves
- Garam Masala 2 teaspoons
- Red Curry Powder 5 oz
- Ground Cumin 2 teaspoons
- Parsnip 15 oz
- Carrot 20 oz
- Water 15 fl oz
- Chicken Broth 0 qt
- Passata Tomato Sauce 2 teaspoons
- Coconut Milk 5 fl oz
Step-by-Step Guide
Step 1
Heat the butter in a pot, sauté the leek and garlic with the spices and curry paste. Stir until the leek is soft and the mixture is fragrant. Add the carrot and parsnip, broth, and water, and cook covered until the vegetables are very soft. Add the tomato paste.
Step 2
Transfer the soup to a food processor or blender and puree until smooth. Return to the pot and heat through. Serve drizzled with coconut milk.
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