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Carrot Ginger Soup

Carrot and ginger soup

Nutrition Facts

6
251.03
154.32
17.03g
26.20%
10.91g
54.53%
0mg
0%
810.97mg
33.79%
581.71mg
16.62%
23.96g
7.99%
5.31g
21.25%
10.57g
3.16g
6.31%
505.57%
18.04%
6.81%
5.77%
4.76%
25.98%
9.42%
5.78%
7.60%
4.51%
16.77%
9.45%
6.88%
6.52%
3.48%
1.37%
5.50%
19.15%

Ingredients

Heat the oil in a large pot. Add the onion, carrots, and ginger and sauté until the onion starts to brown and the carrots start to soften. Add the garlic and curry powder and cook for another couple of minutes.

Add the chicken stock, salt, and pepper. Stir and bring to a boil, then cover and cook on low for 12 minutes.

Turn the heat to low and add the coconut milk. Bring the mixture to a boil and then remove from heat. Let cool for a few minutes.

Blend the soup using the highest setting on your blender. Unless you have a blender large enough for the whole pot, liquefy the soup in batches. Recombine the soup and serve.

The soup can be garnished with sour cream or crème fraîche.
Cost: $8.59 ($1.43 per serving)
Source: The top four recipes online when searching for a way to duplicate a similar soup from Peli Peli

Notes

The carrots need to be 2 pounds after peeling - that can be between 2.5 and 3 pounds unpeeled, depending on the carrots. Alternately, you can save time and just use 2 pounds of baby carrots.

This was close to the Peli Peli soup - close enough that we need to try the original again before we can make any further changes. The Peli Peli website says there is also orange in the soup, so maybe try adding some orange zest next time?
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Debug (WARNING): Ingredient Ginger Root unit for Item has amount 0.
Debug (WARNING): Ingredient Curry Powder unit for Volume has amount 0.
Debug (WARNING): Ingredient Ginger Root unit for Item has amount 0.
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Debug (WARNING): Ingredient Curry Powder unit for Volume has amount 0.