My Recipe Box

Chilled Curried Carrot Soup

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Serves 4

Yields about 5 cups.

Most supermarkets carry Madras-style curry powder, which is the type I recommend. I suggest buying a new can at least every six months—curry powder loses much of its punch over time. The 3/4 tsp. curry powder here will give you a fragrant soup with mild warmth. If you like things spicier, just add a bit more.

  • 2 Tbs. unsalted butter or vegetable oil
  • 1 lb. carrots, peeled and thinly sliced
  • 1 medium onion, chopped
  • 1 large shallot, sliced
  • 2 cloves garlic, chopped
  • 1 heaping Tbs. minced fresh ginger
  • 1 tsp. seeded and minced fresh serrano or jalapeño (about 1/2 a medium-size chile)
  • 1 tsp. ground coriander
  • 3/4 tsp. Madras-style hot curry powder
  • Kosher salt
  • 3 cups homemade or low-salt canned chicken broth or water
  • 1/2 cup coconut milk
  • 1-1/2 Tbs. fresh lime juice; more to taste
  • Freshly ground black or white pepper
  • Fresh cilantro leaves for garnish
  • Toasted pepitas or pine nuts for garnish
Tip:
Venting the lid of the blender prevents the heat from building up inside, which could cause hot soup to spew out all over the kitchen. Draping a dishtowel over the vented lid guards against splatters.

Heat the butter or oil in a wide soup pot over medium heat. Add the carrots, onion, and shallot and cook, stirring occasionally, until slightly softened, about 6 minutes. Add the garlic, ginger, chile, coriander, curry powder, and a generous pinch of salt. Cook until fragrant, another minute. Pour in the chicken broth, cover partially, and bring to a boil over high heat. Reduce the heat and simmer gently until the vegetables offer no resistance when mashed against the side of the pot with a wooden spoon, 25 to 35 minutes. Remove from the heat.

Ladle some solids and broth into a blender, taking care to fill the jar no more than two-thirds full. Before turning on the blender vent the lid by removing the popout center if there is one, or just open the lid a bit. Drape a clean dishtowel over the vented lid. Purée the soup in batches if needed and then strain through a medium sieve. Stir in the coconut milk and lime juice; season to taste with salt and pepper. Chill thoroughly. 

Before serving, thin the soup gradually as needed with up to 1 cup of water and adjust the seasonings. Ladle the soup into bowls or cups. Garnish with a few cilantro leaves and the pepitas or pine nuts.

nutrition information (per serving):
Calories (kcal): 150; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 4; Protein (g): protein g 5; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 17; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 330; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 4;

Photo: Scott Phillips

This is my all-time favorite lunch during the summer. I've been making it for years -- since I first read it in the magazine.

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