Indian curry coconut soup. Part one: the soup base, which is made from any number of delicious aromatics (onion, garlic, ginger) and curry (could be red or green paste – probably even powder, if you worked it right) and a good amount of creamy coconut milk. This flavorful coconut milk concoction is then pureed with some veggies, hopefully starchy ones like potatoes, so. I'd never considered coconut curry as a soup but now I'm only wishing I'd discovered this dish a long time ago!
If you don't like coconut, don't worry, you probably couldn't even guess it's in there. Heat the oil in a large pot over medium heat. Slowly pour the chicken broth over the mixture, stirring continually. You can cook Indian curry coconut soup using 13 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Indian curry coconut soup
- You need 24 oz of chicken broth.
- You need 6 oz of coconut milk.
- It’s 3 of carrots, shredded.
- It’s 2 of onions, grated.
- You need 1 of apple, grated.
- Prepare 3 clove of garlic, grated.
- It’s 1 tbsp of Ginger, grated.
- Prepare 1 tbsp of curry powder.
- You need 1 can of Rotel.
- You need of lemon juice.
- It’s of salt.
- Prepare of ground black pepper.
- It’s of cilantro.
Plenty of vegetables feature here with tantalizing Indian spicing and a little coconut milk or yogurt to give the broth a nice touch of creaminess. If you are serving this as the first course, take care, because I bet your guests will be lining up for seconds and that just might spoil the main course. This Coconut Curry Lentil Soup is versatile. The coconut milk makes the soup creamy and the diced tomatoes give it a bright orange color, however, they're completely optional.
Indian curry coconut soup step by step
- Sauté onion, garlic and ginger..
- Once slightly brown add veggies, apple and curry powder. Let simmer a few minutes then add broth. Bring to a boil..
- Whisk together tomato puree and coconut milk, add to pot. If it's too thick add more chicken broth..
- Simmer for at least 30 minutes. On a low heat the soup can sit for up to 4 hours..
- Before serving add a pinch of salt and pepper. Garnish with cilantro..
This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own. Stir together and bring to a boil. Add coconut milk, stir together and bring back to a light simmer. Madras is an intensely flavorful and spicy curry blend from the south of India which is also common in Thai curries.