Carrot Coconut Curry Soup

5 tablespoons butter
2 pounds carrots, diced
1 shallot, minced (about 1 tablespoon)
1 medium red onion, diced
1/2 teaspoon mochi curry powder
3 cloves garlic, minced
64 ounces low-sodium chicken stock
1 cup coconut milk, unsweetened
1 teaspoon salt, add more to taste
Red pepper to taste
Fresh cracked black pepper to taste
Cilantro for garnish

In a medium stockpot, over medium heat, melt the butter.

Turn the heat up a touch, add carrots, and cook for 15 minutes. Add the shallots, onions and curry powder. Stir to evenly distribute the curry powder and cook for another 5 minutes then turn the heat up to medium-high and add garlic. Give it a stir and immediately add 2/3 of chicken stock (add immediately so that garlic doesn’t burn). Cook for 20 minutes, ensure carrots are completely cooked, then turn heat back down to medium and add coconut milk. Let cook for 5 minutes.

Remove from heat and blend in batches taking care with hot liquid. After blending, add the rest of the chicken stock if soup is too thick for your liking. After adding more stock bring briefly to a soft boil then turn down heat again. After adjusting for thickness, check salt and pepper again. Serve immediately in warm bowls with hot bread or chill and serve as a cold soup. Delicious both ways! Serves 6

Note: The consistency and color of soup may change, depending on how long you blend the soup. If using a high-powered blender, blend for 2 minutes per batch. If using a traditional blender, blend for 3 minutes per batch.   

Original Recipe by Jessica Bride