What's a girl to do with 5 bunches of carrots? Make soup of course. I actually think something in the universe greater than me had this all planned out because the newest Sunset magazine, which had just arrived in the mail, had a recipe for Curried Carrot Coconut Soup, how perfect!
I made a few changes to their version, here is mine:
Ingredients:
1 tbsp butter
1 small onion, chopped
2 garlic cloves, minced
1 tsp fresh ginger, minced
2 tsp green curry paste
1/4 tsp cayenne pepper
1 tsp salt
1 lb carrots, chopped
2 cups of chicken broth
1 can of lite coconut milk
1/2 cup plain greek yogurt
3 tbsp cilantro, finely chopped
This soup was wonderfully fragrant with a kick of heat from the curry paste all balanced out by the cool creamy coconut milk and yogurt. The photos I took don't do it justice but I was in such a hurry to eat the soup while it was hot that I didn't bother to fuss over the photos. A little shout out to my dad for giving me the title for this blog post, it was his reaction when eating some of this curried carrot soup for lunch : )
Look at all those carrots!! :)
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