Curried Carrot and Coconut Soup

cooking.nytimes.com

I am more of a geek than a cook. I am the founder and creator of Copy Me That and I hope that you like it here! Feel free to drop me a line at hello@copymethat.com

3 tablespoons butter

½ medium onion, roughly chopped

¾ pound carrots, peeled and cut into ½-inch coins

1 teaspoon peeled, grated fresh ginger

½ teaspoon ground cumin, to taste

½ teaspoon ground tumeric, to taste

½ teaspoon ground coriander, to taste

Pinch of cayenne pepper

2 cups chicken or vegetable stock

1 cup unsweetened coconut milk

Juice from ½ lime

Salt and freshly ground pepper

Cilantro, if you have it

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer