(Vegan) Curried Carrot Soup with Roasted Cashews and Coconut Cream
Heirloom carrots are simmered in vegetable stock with yellow onions, green chiles, ginger and garlic and seasoned with toasted coriander and cumin. Served with turmeric-scented basmati, roasted cashews and fresh cilantro.
Curried Carrot Soup with Roasted Cashews and Coconut Cream
For the Soup
1 bunch fresh carrots, trimmed, scrubbed and coarsely chopped
2 small yellow onions, coarsely chopped
2 cloves garlic, peeled
1-1/2 teaspoons freshly-grated ginger
1 teaspoon cumin seeds
2 tablespoons coriander seed
1/2 teaspoon fenugreek
1/2 teaspoon mustard seeds
1 tablespoon paprika
1 small sprig fresh curry leaves
1-2 fresh green chiles, chopped
1 tablespoon virgin coconut oil
1-1/2 cups vegetable stock
1/2 cup coconut milk
sea salt and freshly-ground black pepper
rice
cashews
cilantro
coconut cream
Roast carrots in a 350 degree oven for 15 minutes. Add onions, garlic, coriander and cumin seeds and roast 15 minutes more.
Melt coconut oil in a Dutch oven over medium heat. When shimmering add curry leaf, fenugreek, mustard, chiles and coriander seeds. Cook until the mustard seeds begin to pop and the curry leaves are crisp. Stir in paprika and ginger and cook 1 minute.
Add roasted vegetables and stock and simmer 15 minutes. Working in batches if necessary, carefully puree soup in a blender until smooth. Strain into a clean pot and simmer 10 minutes. Whisk in coconut milk and simmer 5 minutes. Season to taste with salt and pepper.
To serve, place a mound of turmeric-scented basmati in a bowl and ladle soup all around. Spoon a little coconut cream over the rice and swirl into the soup. Garnish with toasted cashews, minced chiles and chopped cilantro.
(Vegan) Curried Carrot Soup with Roasted Cashews and Coconut Cream … | Keep It Healthy said,
June 30, 2010 at 2:13 am
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Tweets that mention (Vegan) Curried Carrot Soup with Roasted Cashews and Coconut Cream « Edible Aria -- Topsy.com said,
June 30, 2010 at 2:18 am
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lynn byrd AKA The Byrdfeeder said,
June 30, 2010 at 7:44 pm
I’m making this tomorrow with my garden carrots. Yes, yes…score: double big O! :-)
brenda said,
July 1, 2010 at 7:41 am
Looks delish!
Thia said,
March 28, 2011 at 5:53 pm
Oooooh, this sounds amazing! My mouth is watering! :)
Ren said,
March 29, 2011 at 6:57 pm
Thank you, Thia! Its one of my favorites.