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Curried Carrot Soup

Posted by: admin in: ● November 14, 2010

12-15 young summer carrots
4 cups vegetable stock
1 cup coconut milk
1-2 dates soaked in water 2-3 hours
1 tbsp. curry powder
1/2 cup chopped fresh cilantro
1 tbsp. chopped fresh chive
salt & pepper to taste

1. Cook the carrots in the veggie stock & coconut milk seasoned with curry, salt and pepper until soft.
2. Place carrots and dates in blender with 1 cup cooking liquid and begin to process, gradually adding the rest of the cooking liquid.
3. Transfer back to pot or serving bowl and stir in fresh cilantro and chive. Season to taste with salt and pepper. Enjoy!

This is what Step 1 will look like

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