Looking for a soup that’s both comforting and sophisticated? Our creamy curry carrot soup with gremolata delivers velvety texture, warm spices, and a bright herbal topping that transforms this humble vegetable into something truly special.
Why You’ll Love This Recipe
The magic of this recipe lies in the perfect balance of sweet carrots and aromatic curry, creating depth without overwhelming heat. The finishing touch of fresh gremolata – that classic Italian herb condiment – adds unexpected brightness that cuts through the richness and elevates the entire dish.
Ingredients
- Carrots: The star of the show, providing a sweet base and beautiful color.
- Yellow Curry Powder: Introduces a touch of spice and depth, complementing the sweetness of the carrots.
- Coconut Milk: Adds a creamy texture and subtle tropical flavor that works beautifully with the spices.
Step-by-Step Cooking Instructions
- Sauté Vegetables: Begin by cooking the onions and carrots in butter until they’re tender, setting the stage for a smooth soup.
- Spice It Up: Add garlic and curry powder to infuse the soup with robust flavors.
- Simmer: Pour in vegetable broth and coconut milk, then let the soup simmer to meld the flavors together beautifully.
- Blend: Puree the mixture to your desired consistency, balancing creaminess with a bit of texture.
Chef’s Tips
- Texture Tip: For a smoother soup, blend thoroughly. For a more rustic feel, blend only part of the soup and mix it back in for varied texture.
- Flavor Boost: Enhance the soup’s richness by adjusting the amount of curry powder based on your preference for spice.
Serving Suggestions
Ladle the soup into bowls and garnish with a dollop of gremolata, a drizzle of coconut milk or cream, and a soft-boiled egg for added protein. Pair this dish with crusty bread or a light salad for a complete meal.
Storage and Reheating
Store the leftover soup in an airtight container in the refrigerator for up to four days.
Reheat on the stove over medium heat, adding a little extra broth or coconut milk if the soup has thickened too much.
Creamy Curry Carrot Soup Recipe with Gremolata
AmericanIngredients
- 2 tbs butter
- 2 lbs carrots - chopped
- 1 onion - chopped
- Salt and pepper
- 2 garlic cloves - minced
- 1 tbs yellow curry powder
- 6 cups vegetable broth
- 1 14.5 oz can coconut milk
For Garnish
- Gremolata made of fresh parsley - garlic, and lemon zest with a pinch of kosher salt
- Heavy cream or coconut milk drizzle
- Soft boiled Egg
Instructions
- Heat a dutch oven over medium heat and melt the butter, swirling to coat the pan. Add the onion and carrots, season with salt and pepper, and saute 7 to 10 minutes, until the carrots are soft.
- Add the garlic and curry powder and cook 2 minutes longer.
- Slowly whisk in the vegetable broth, a little at a time, deglazing the pan, then working the remaining broth in.
- Add the coconut milk and stir to combine. Allow the soup to simmer over low heat for 20 minutes.
- Working in batches, puree the soup in a food processor or with an immersion blender until creamy, but still thick.
- Serve with desired garnish.
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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I agree 100 percent about Rory. Loved catching up with the GG cast but was disappointed in how her character “matured”! PS The soup looks divine!
I gotta try this carrot soup. Thanks for sharing!!!
This looks so pretty! Love the soft boiled egg.
This sounds delicious! The photos are amazing!