| Servings |
people
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Ingredients
- 2 tbsp butter
- 6 slices thinginger
- 1/2 yellow onion sliced
- 3/4 lb carrots sliced
- 1 tsp sesame oil
- tsp ½garlic salt
- 1 tbsp to 1-1/2curry powder
- 1/4 tsp ground turmeric
- 1 tbsp lemon or orange zest
- 2-1/2 cups soup stock
- 1/2 cup coconut milk
Ingredients
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Instructions
- Melt butter in a wok or stir-fry pan over medium-high heat. Add ginger, onion and carrots; cook for 3 – 4 minutes.
- Add sesame oil, garlic salt, curry powder, turmeric, lemon zest and stock. Reduce heat, continue to cook until carrots are soft, about 20 minutes.
- Puree carrot mixture in a blender until smooth. Add coconut milk and more stock, if needed. Warm over medium heat.
- Garnish with green onion, cilantro and toasted sesame seeds.
Recipe Notes
© Yan Can Cook, Inc. 2022
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.