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Curried Carrot Soup

curried soup with chives recipe
Curried Carrot Soup

With a touch of bright ginger and fresh lime…


4 servings
  • 2 Tbsp unsalted butter
  • 3/4 cup finely chopped scallions
  • 1 small onion, finely chopped
  • 1 Tbsp finely grated fresh ginger
  • 4-5 tsp Urban Accents Curry Row
  • 1-1/2 lbs carrots, peeled and thinly sliced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup unsweetened coconut milk
  • 2 Tbsp fresh lime juice, plus additional to taste
  • salt and pepper to taste
  • thinly sliced scallions as garnish


15 min
30 min
45 min


  1. In large, heavy saucepan melt butter, add Curry Row and saute scallion, onion and ginger over moderately low heat until onion is softened.
  2. Add carrots and broth; simmer covered for 20 min or until carrots are very soft. Let cool.
  3. Add coconut milk, blend and puree until smooth with immersion blender.
  4. Stir in lime juice and chill soup at least 6 hours or overnight.
  5. If necessary, thin soup with ice water to desired consistency; season with additional lime juice and salt and pepper to taste.
  6. Ladle into bowls and garnish with sliced scallions.

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