408
Coconut Curry and Grilled Carrot Soup
Beautiful grilled carrots plus coconut and thai green curry weave into a deeply flavored, silky smooth, flavor bomb! Finished with cilantro, sesame seeds, and a quick squeeze of lemon, brilliant!
Servings 4
Ingredients
Grilled Carrots
- 1 bunch carrots (8-9 medium sized carrots)
- 1 tsp olive oil
Coconut Curry and Grilled Carrot Soup
- 1 1/2 cups coconut milk (1 can)
- 1/2 cup vegetable stock
- 1/2 cup water
- 1 tsp Thai green curry paste
Finish
- 1/4 cup cilantro, chopped
- 1 tsp sesame seeds
- 1/2 each lemon, cut into 4 wedges
Instructions
Grilled Carrots
- Get your grill nice and hot with direct and indirect heating areas.
- Rinse your carrots and cut the tops off. Drizzle with oil and salt and rub to coat.
- Place the carrots on the grill over direct heat. Sear them until they get a nice bit of char, about 1 – 2 minutes. Roll them and continue searing until all side have a nice bit of char, another 2 – 3 minutes.
- Move to indirect heat and continue cooking until cooked through about 4 – 6 minutes and remove from heat.
Coconut Curry and Grilled Carrot Soup
- Roughly chop carrots and add to a small pot over low heat. Add coconut milk, stock, water, and curry paste to the pot and stir regularly until combined and simmering.
- Pour entire contents of the pan into a blender and blend until smooth, 2 minutes or so. May require adding a bit more hot water/stock if the soup is too thick. Season with salt to taste.
Finish
- Pour soup into bowls and sprinkle with cilantro, sesame seeds, and serve with a wedge of lemon. Enjoy!