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Post by Jody on Mar 18, 2018 14:26:24 GMT -8
Ingredients:
2 Tbsp oil 2 cups diced onion 2 tsp minced garlic 3 Tbsp minced ginger 7 cups peeled large diced carrots 2-1/2 cups large diced Granny Smith apple 1-1/2 cups large diced peeled Idaho potato 6 cups vegetable stock 1 (13.5-oz) can coconut milk 1 Tbsp curry powder 2 tsp salt Pinch of dried chili flakes
Preparation:
Heat the oil in a 6-1/2 quart stock pot over medium-high heat. Add the onions, garlic, and ginger. Sauté until the onions are translucent, about 5 minutes. Add the carrots, apple, potato, stock, coconut milk, curry powder, salt, and chili flakes. Bring the soup to a simmer and then reduce the heat to medium-low. Simmer for about 45 minutes, or until the carrots are soft.
Purée the soup in batches in a blender, being careful with the hot liquid. Place the puréed soup into another large stock pot. Repeat until all the soup is puréed and stir to combine. Reheat before serving.
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