INGREDIENTS:
- 1 Tbsp olive oil
- ½ small onion, chopped
- 1 garlic clove, minced
- 2 tsp yellow curry paste*
- ¼ tsp cayenne (optional)
- 1 lb. carrots, peeled and chopped
- 2 cups vegetable broth, reduced sodium
- 1 can (15 oz.) lite coconut milk
- ¼ cup plain yogurt (Greek or regular)
- cilantro, chopped for topping
- croutons for topping (optional)
- 2 pieces naan bread (optional)
INSTRUCTIONS:
- Heat olive oil in a large saucepan over medium-high heat. Add onion and garlic and cook 3-5 min. until onion is translucent. Add curry paste, cayenne and cook an additional minute. Add carrots and chicken broth and continue to cook until carrots are tender (approx. 10-12 min). Turn off heat and let soup cool slightly.
- Puree soup in a blender, working in batches. Add back to saucepan and stir in coconut milk. Heat until hot.
- Serve soup in bowls and top with a dollop of yogurt, chopped cilantro, and fresh pepper.
- Top with croutons and serve with ½ piece warm naan bread (optional).
Notes:
*Yellow curry paste is available in well stocked grocery stores and in Asian markets.
Source: Simple Healthy Kitchen
Share It To Your Friends!
Loading...
