Curried Orange Carrot Soup
During the cold seasons, 8 pm signals retiring from the day’s feat with a nightly wined down process. We watch a light comedy while sipping on a warm soup ’till its time to sleep. Montana winters are rather long and we find different ways to keep occupied in the evenings. Watching Frasier and Cheers, while eating a light snack seems to be the right thing to do these days.
I keep the soups light, but include a lot of fantastic anti-inflammatory spices. This flavorful carrot soup is easy to make and one of my favorites.
Choose strips of orange zest (gets discarded later) over grated zest, if you don’t like chewing on the occasional orange peel bits.
Ingredients (serves 3-4):
- 1 lb carrots, peeled & thinly sliced
- 2 cups chicken broth
- 1 cup onion, chopped
- 1/4 cup coconut milk
- 2 tsp minced fresh ginger
- 1 tsp Bengali (yellow) curry
- 1/8 tsp orange zest, finely grated or 3 strips of orange zest
- 1/2 Tbs sugar/honey
Time~ Prep: 30 min Cook: 30 min
- In medium pot, heat enough oil to saute the onions ’till translucent(~10 min). Add in the minced ginger and cook longer (~1-2 min). Add the curry and stir ’till fragrant (~ 1 min).
- Place carrots in the pot, give them a stir. Add the orange zest along with just enough stock to cover. Bring to simmer, and cook covered ’til the carrots soften (~ 20 min). Remove strips of orange zest if using.
- Puree with blender ’till perfectly smooth.
- Add rest of chicken stock, coconut milk and some water (if desired) and simmer longer (~10 min).
- Taste, adjust seasoning. Add a bit of sweetner if you wish.
- Ladle into bowls.