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Ginger Carrot Soup with Curry Coconut Cream

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Ginger Carrot Soup with Curry Coconut Cream
Servings
people
Servings
people
Instructions
  1. Melt butter in a wok or stir-fry pan over medium-high heat. Add ginger, onion and carrots; cook for 3 – 4 minutes.
  2. Add sesame oil, garlic salt, curry powder, turmeric, lemon zest and stock. Reduce heat, continue to cook until carrots are soft, about 20 minutes.
  3. Puree carrot mixture in a blender until smooth. Add coconut milk and more stock, if needed. Warm over medium heat.
  4. Garnish with green onion, cilantro and toasted sesame seeds.
Recipe Notes

© Yan Can Cook, Inc. 2022

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