Curry Carrot Soup Recipe
From Eight Caribbean Recipes for Summertime Meals
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Ingredients
• 2 stalks celery, cut in small pieces
• 3 onions, cut in small pieces
• 10-15 carrots, cut in small pieces
• 4 T curry powder
• 1 T garlic
• Oil
• 6-7 quarts vegetable stock
• 1½ tsp. ginger
• ¼ cup brown sugar
• Two 24-oz. cans coconut milk
• Salt and pepper to taste
Directions
Saute celery, onions and carrots in pan. Toast curry powder in pot; add vegetable mixture. Add garlic and continue to sauté with a little oil. Next add vegetable stock and ginger. Bring to a slow-rolling boil. Add sugar and coconut milk. Puree whole mixture. Add salt and pepper to taste. Makes about 8 quarts of soup, or about 32 servings at 1 cup per serving.
—Courtesy of Tutto Benne Restaurant, St. Croix
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