Recipe courtesy of The Kitchen
Episode: Souped-Up Soups
Total:
50 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a medium pot over medium-high heat. Add the onions, ginger, cumin and salt and pepper to taste. Cook until the onions have softened slightly, about 2 minutes. Add the garlic and cook an additional 1 minute. Add the carrots, vegetable stock and 1 cup water. Cover, bring to a boil and reduce to a simmer. Cook until the carrots are tender, about 30 minutes. Add the coconut milk.

Blend in batches until smooth, or use an immersion blender. Garnish with a dollop of yogurt and chopped parsley if desired.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

More from:

The Kitchen

IDEAS YOU'LL LOVE

Roasted Carrots

Recipe courtesy of Ina Garten

Glazed Carrots

Recipe courtesy of Food Network

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Carrot Cake

Recipe courtesy of Alton Brown

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking