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    You are in: Home / Recipes / Indonesian Carrot Soup Recipe
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    Indonesian Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Jakey Bakey's Note:

    A flavorful soup with curry powder and coconut milk, this recipe comes from The New England Soup Factory Cookbook (wish I could take credit for it, but I can't!). Although the original recipe calls for vegetable stock (this is a vegetarian soup), I generally use chicken stock because I think it gives it a richer flavor. Adjust spiciness and sweetness by varying amount of hot pepper flakes and honey accordingly. Make sure you use a good quality canned coconut milk -- in my experience, powdered coconut milk isn't a good substitute. I love this as a soup, but it's also great as a sauce/gravy over white rice on its own. Yummy -- and I generally am not fond of really spicy foods. But this yummy and packs just enough of a kick!

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    Ingredients:

    Serves: 10-12

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat stockpot, add olive oil, garlic, ginger, onion, celery, and carrots.
    2. 2
      Saute for 10 minutes.
    3. 3
      Add curry, coriander, cumin, red pepper flakes, sherry and stock.
    4. 4
      Bring to a boil.
    5. 5
      Reduce heat and let simmer for 35 minutes.
    6. 6
      Remove from heat and add honey, coconut milk, cilantro, salt and pepper.
    7. 7
      Puree the soup in the pot using a hand blender (or in small batches in a real blender).
    8. 8
      Add more honey if you like it sweeter.

    Ratings & Reviews:

    • on November 29, 2010

      55

      Warm and creamy. Used chicken stock for a quick dinner soup while it was snowing outside. Made for the Indonesian Tag Game Oct/Nov 10.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Indonesian Carrot Soup

    Serving Size: 1 (238 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 388.0
     
    Calories from Fat 192
    49%
    Total Fat 21.3 g
    32%
    Saturated Fat 15.5 g
    77%
    Cholesterol 0.0 mg
    0%
    Sodium 153.2 mg
    6%
    Total Carbohydrate 39.4 g
    13%
    Dietary Fiber 6.6 g
    26%
    Sugars 27.2 g
    109%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    vegetable stock

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