Total Time
50mins
Prep 10 mins
Cook 40 mins

Found this recipe in a supermarket food magazine. Altered it a bit to my taste (with spices). It's a good starter, lunch or even as a main dish with a sandwich. It freezes well which is a plus in my household.

Ingredients Nutrition

Directions

  1. Heat oil in a large pan.
  2. Saute onion and ginger until soft, about five minutes, stir now and then.
  3. Add curry, stir to coat.
  4. Add carrots, garlic and bouillon.
  5. Heat to boiling, temper heat and let simmer until carrots are tender, about 20 minutes.
  6. Puree the soup in a blender, food-processor or hand-held blender (that's what I use).
  7. Now add coconut milk, salt and pepper.
  8. Let simmer for another 5 minutes and then add orange juice.
  9. Stir and reheat if necessary.