This soup is so refreshing, it’s simple to make and nutritious. I think the sweetness of the carrots and pineapple work really well together, and the heat from the ginger and curry powder are mellowed out by the creaminess of the coconut. I also like to add fresh cilantro or basil when I blend the soup as these flavours enhance the fresh flavours of the soup. Sometimes I add diced fresh pineapple as a garnish for the soup and serve it in a glass for nice presentation. Serves four to six.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 tablespoons finely chopped ginger
- 3 cloves garlic, minced
- 1 lb carrots, peeled and chopped into one-inch pieces
- 8 oz pineapple peeled and cut into one-inch pieces
- 4 cups vegetable stock
- 1-2 teaspoons curry powder
- 1 cup coconut milk
- Salt and pepper to taste
Method
- Heat olive oil in a large saucepan over a medium heat. Add in the onions, ginger and curry powder, sauté for four to five minutes. Add the garlic and sauté for another minute. Then pour in the stock, add the carrots and pineapple and season with salt and pepper.
- Bring to a boil, and then turn down heat to a simmer for 25 to 30 minutes until the carrots are nicely tender. Purée with an immersion blender until smooth. Return the puree to a pot over a low heat.
- Pour in the coconut milk, stirring well to combine, cool and refrigerate. Serve chilled.
