Creamy Curry Carrot Soup Recipe with Gremolata
Want a soup that's both comforting and sophisticated? Our curry carrot soup with gremolata delivers velvety texture and complex flavors. We'll show you how to build layers of taste in this simple yet impressive dish.
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Servings: 4
Calories: 427kcal
Ingredients
- 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
Calories: 427kcal | Carbohydrates: 35g | Protein: 5g | Saturated Fat: 26g | Cholesterol: 15mg | Sodium: 1635mg | Fiber: 9g | Sugar: 18g