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Home Carrot soup with curry paste and coriander

Carrot soup with curry paste and coriander

Recipes

I increasingly make a large pot of soup for lunch. It's ideal for using up leftover vegetables and getting my daily dose of veg. Carrots aren't exactly my favourite vegetable, but the apricots give this carrot soup a lovely sweetness that makes the carrots taste much better to me.

Carrots contain beta-carotene. This compound is converted by your body into vitamin A, which helps keep your eyes working well. Another benefit of beta-carotene is a glowing complexion. But the biggest advantage is that this soup tastes incredibly good. Let's eat!

Recipe

Carrot soup with curry paste and coriander

This warming carrot soup combines the sweetness of carrots and apricots with the spicy kick of curry paste and fresh ginger. Finished with Greek yogurt and coriander, it's a delightful dish for any season.

Course	Starter
Kitchen	Thai
Servings	6

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Soup pot
Immersion blender

Ingredients

1 kg peeled carrots
3 onions
2 tablespoons curry paste (I use Mild Curry – Indiase kruidenpasta van Patak’s)
1 stock cube
2 cm fresh ginger
200 g soaked apricots
1.5 liters water
6 tablespoons Greek yogurt
bunch of coriander
olive oil

Carrot soup with curry paste and coriander

Cut the carrots into small pieces of about 1 cm.

Chop the onions and sauté them in a soup pot with a little olive oil until translucent. Then add the carrots together with the curry paste. Cook the carrots for 5 minutes over low heat.

Then add the apricots, the stock cube, the water and the grated ginger. You can also just cut the ginger into small pieces.

Let the mixture simmer on low for 20 minutes and purée the soup until smooth with an immersion blender. Chop the coriander finely and sprinkle it over the soup. Finally, stir a spoonful of Greek yogurt into each bowl of carrot soup. That’s it!

Cooking mode Prevents your screen from going to sleep

This carrot soup is not only quick and easy to make, but also delicious. The apricots give the soup a subtle sweetness that pairs perfectly with the spiced curry paste. Make a large pot and enjoy this nutritious soup for several days.

Serve the soup with a generous spoonful of Greek yogurt and freshly chopped coriander for a fresh finish. The soup also freezes well, so you'll always have a quick meal on hand.

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