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potatoes carrots canola oil yellow onion ginger vegetable bouillon garlic coconut milk nutmeg curry powder kosher salt black pepper chives
Viewed: 28 - Published at: 5 years agoIngredients
- 3-4 small potatoes, peeled and chopped
- 6 carrots, peeled and chopped
- 2 tablespoons canola oil
- 1 yellow onion, chopped
- 1 piece ginger (3 inches or more), peeled and chopped
- 1 cube vegetable bouillon (vegan-friendly preferred)
- 4-5 cloves boiled or roasted garlic, crushed into a paste
- 1 can coconut milk
- 1/2 teaspoon nutmeg
- 1 tablespoon curry powder, plus more (1/2 tsp.) at the end
- 1/4 teaspoon kosher salt (add only if needed; the bouillon should be enough)
- 1/2 teaspoon freshly grated black pepper
- 2-4 teaspoons chopped chives for garnish
Method
- Boil the potatoes in 3-4 cups of water until tender, about 20 minutes. When the water comes to a boil, add the bouillon and stir to help it dissolve. Once the potatoes are tender. turn the burner off and let them sit in the pot.
- In the meantime, pour the oil into a soup pot on medium heat. Add the onion, half the carrots, the ginger, nutmeg, curry powder, salt (if using additional salt), and pepper. Saute for 6-8 minutes, stirring with a wooden spoon.
- Add the remaining carrots, the cooked potato, and the broth. Add 1 additional cup water, and stir. At this stage, you can also add the crushed garlic, which will resemble a paste.
- Bring to a boil, then reduce heat and simmer, covered, until the carrots are tender, about 25-30 minutes.
- In a blender or food processor, blend 3 ladlefuls of the soup.
- Return the blended soup to the pot with the remaining soup (if you prefer a fully pureed soup, puree it all; if, like most Americans, you like "stuff" in your soup, puree less for more texture).
- Then, stir in the coconut milk (make sure to shake the can of coconut milk before opening it; also, stir it before adding it to the soup to break it up).
- Add more curry powder, salt and/or pepper to taste. Ladle into bowls and garnish with the chopped chives. Enjoy!
