Yield: 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.
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.
This was outstanding. Filling, just spicy enough, and the coconut milk added a really great subtle flavor. Anyone know whether it can be frozen into individual portions?
i just made this dish for tonight's dinner and it was AMAZING. my husband said it was his best carrot soup he ever had, very balanced flavors. Definitely will be making it again in the future.
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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