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.
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.