I couldn’t believe how flavorful, creamy, healthy, quick and easy this soup was to make in the electric pressure cooker. Mine isn’t an Instant Pot, which I know is all the rage. But it is very similar and works exactly the same way. You could, of course, make it on top of the stove. It will still be delicious and I will include directions for that as well.
This soup is dairy free, gluten free and vegetarian; qualifying it it as vegan. The creaminess comes from coconut milk with additional richness and flavor from peanut butter. Curry paste and ginger add a touch of spice.
Curried Carrot Soup
(serves 4 generously, 6 not so much)
- 8-10 large carrots, peeled and coarsely chopped
- 1 yellow onion, chopped
- 3 cloves of garlic, peeled
- 1 inch piece of fresh ginger, peeled and coarsely chopped
- 1 14-ounce can of coconut milk
- 1 1/2 cups of vegetarian broth or water
- 1/4 cup of peanut butter
- 1 Tablespoon Thai red curry paste
- Salt to taste
- Chopped cilantro for serving
- For the electric pressure cooker – add everything to the pot and set the timer for 15 minutes. When done, let it cool down naturally for 10-15 minutes. Then carefully release the pressure. When cool, blend until smooth. Taste and season with salt to taste. Top with cilantro for serving
- For the stovetop – saute the onions and garlic in coconut or other oil until soft. Add the carrots, coconut milk, broth, ginger, and curry paste. Simmer gently until the carrots are very soft. Add the peanut butter and stir to melt it. Cool before blending smooth. Top with cilantro.
Curried Carrot Soup
I am going to take this soup to Fiesta Friday #260 hosted by Angie, the co-hosts this week are:
Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens
This soup came about because of my book club. It was my turn to host, we had decided on a salad pot luck. Because spring weather can be unpredictable here, I thought something warming would go well with all those wonderful cold salads. And I have to say that this soup was a big success. It is, by far, the best carrot soup I have ever tasted, without exception. This soup is not too sweet, not too strong, has amazing color, and the carrot flavor doesn’t hit you over the head. It is just right! It’s rich and thick without any butter or cream. In fact, this soup is both vegetarian and vegan. Plus, it has turmeric which is good for your immune system. You could call it a spring tonic is a bowl.
Many recipes for carrot soup use vegetable or chicken stock, or even carrot juice as a base. I find those liquids completely overwhelm the flavors of the carrots. It’s better to use water, especially if the only choice is a packaged stock from the store. For this soup I used coconut water. It gave a subtle coconut flavor that married well with the ginger, turmeric and curry but let the carrots shine through. This recipe doesn’t use any cream (coconut or other) but you wouldn’t guess it. It’s thick and rich without all that fat. Serve it hot or chilled on a a warm day.
I did add a swirl of coconut cream and a sprinkle of carrot chips to each bowl just before serving.
This recipe will serve 8-10. Any extra soup will freeze well.
- 4 lbs. of carrots, peeled and coarsely chopped
- 3 large leeks, well washed and trimmed – use only the white and light green parts
- 1 large shallot, peeled and coarsely chopped
- 1 yellow onion, peeled and coarsely chopped
- 6 cloves of garlic, peeled, smashed and coarsely chopped
- 2 inch piece of ginger, peeled and coarsly chopped
- 4 tablespoons of coconut oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground curry powder
- Zest and juice of 1 lemon
- 2 teaspoons kosher salt
- 7-8 cups of coconut water, a bit more if you find it is too thick
- Optional: coconut cream and a few carrot chips to finish
- Place a large pot over medium heat, add the coconut oil and allow it to melt. Add the leeks, shallot, onion and garlic to the oil. Cook for 10 minutes until softened but not brown.
- Add the carrots, turmeric, curry powder, ginger, and lemon zest to the pot. Cook until the carrots begin to soften and all starts to have the most amazing aroma. This will take 10-15 minutes.
- Add the coconut water, bring to a boil and cover loosely. Turn the heat down to a simmer and cook for about 25 minutes until the carrots are completely soft and the stock looks murky.
Carrot Soup – ready for blending
- Turn off the heat and allow the soup to cool before blending in batches to a smooth consistency. I don’t recommend blending soup while it is hot, you may end up burning yourself and having most of the soup on the ceiling. For extra protection cover the blender with a tea towel.
Cover your blender with a tea towel
- Pour the soup back into a pot and heat before serving (or serve chilled).
This soup is so wonderful that I think I will take it to the Fiesta Friday party at Angie’s blog. Come by the site by clicking here to see the wonderful food delicious treats other bloggers have brought to Fiesta Friday #121.
I am wishing all my readers a Memorial Day weekend filled with family, friends, BBQ, fun and gratitude. Gratitude to all those who have died defending our freedom while serving in the U.S. military. We grieve for them and their loved ones.