Curry Carrot Coconut Soup with Coriander Yogurt

2012-03-29
curried carrot coconut soup with coriander yogurt

This soup is warm, spicy and delicious. I couldn’t stop eating it. For the yogurt, use a full fat Greek yogurt. I found a brand, Greek Gods, that is the best I have ever tasted.

Source: www.lowcarbdish.com

Course: Soup

Cuisine: Indian

Prep Time:
10 Min

Cook Time:
20 Min

Total Time:
30 Min

Ingredients

  • 4 tablespoons butter
  • 1/2 cup onion chopped
  • 2 large garlic cloves minced
  • 1 teaspoon ginger powder or to taste
  • 2 tablespoons curry powder or to taste (I use half a cup!)
  • 1/4 teaspoon cayenne pepper or to taste
  • 1/2 teaspoon sea salt
  • 1 pound baby carrots
  • 2 cups chicken broth reduced sodium
  • 1 can coconut milk
  • 1/4 cup greek yogurt plain full fat
  • 1 teaspoon ground coriander

Directions

  1. Melt butter in large saucepan over medium-high heat.
  2. Saute onion and garlic until soft and fragrant.
  3. Add curry powder, ginger powder, cayenne and salt, stirring often, about two minutes.
  4. Add carrots and broth and simmer covered until carrots are soft.
  5. Puree soup in blender until very smooth. Blend in batches if necessary.
  6. Pour soup back into saucepan.
  7. Add coconut milk. Stir to blend and heat on low.
  8. In a small bowl, mix yogurt with coriander.
  9. When soup is hot and well blended, ladle into bowls and dollop with yogurt.

Amount Per Serving
Calories: 378
Fat: 35
Carbohydrate: 12
Fiber: 3
Protein: 5

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