It's the Lincoln Memorial! It has nothing to do with carrot soup except that I made this the same day I visited the Lincoln Memorial for the first time.
I came up with this soup recipe the other day. I think the key is using a good curry powder since that's where a lot of the flavor comes from. I'd definitely recommend madras curry powder since it's a bit spicier (although according to the internet, madras curry powder is basically the same as regular curry powder just with hot pepper. I'm not sure if this is a general rule or if it was specific to this one company's blends.). Anyways, this soup was a bit of an experiment, but I was pleasantly surprised by the results. It's pretty nutritious due to the carrots and chickpeas and is definitely filling. This recipe makes enough for 5-6 servings, so even though it's a bit of work to make, you get a few meals out of it. I'd recommend serving with naan or some other kind of bread. Finally, I used multicolored carrots, but I'd actually recommend just using orange carrots because the purple carrots turned my soup sort of brown.
Ingredients
- 2 tablespoons oil
- 1 onion
- 1-2 cloves garlic
- 1 bag baby carrots
- 2 small potatoes
- 1 can coconut milk
- 1 can chickpeas, drained
- 4 cups broth
- 2 tablespoons peanut butter
- 1 tablespoon cumin
- 1 tablespoon madras curry powder (or a curry powder of your choice)
- 1 lime
- sour cream/creme fraiche/greek yogurt (optional, for serving)
- peanuts (for serving)
- cilantro (for serving)
Process
- Dice onion and saute in a large pot in oil until translucent
- Mince garlic, add to onions and cook for 2 minutes
- Chop carrots and potatoes and add to onion mixture
- Add coconut milk, broth, peanut butter, chickpeas, cumin, and curry powder and bring to a boil. Cook until carrots and potatoes are soft
- Add lime juice
- Transfer soup in batches to a blender and blend until smooth - add any additional seasoning to taste (for example, you might want some red chili powder or cayenne powder if your curry powder isn't spicy)
- Serve with sour cream, peanuts, and cilantro