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Curried Carrot and Coconut Soup

Mark Bittman
  • 30 minutes
  • Serves 2

INGREDIENTS

3/4 lb

Carrots

1

Cilantro if you have it

1/2 tsp

Coriander, ground

1 tsp

Ginger, fresh

1/2

Lime, Juice from

1/2

Onion, medium

2 cups

Chicken or vegetable stock

1 cup

Coconut milk, unsweetened

1 pinch

Cayenne pepper

1

Salt and freshly ground pepper

1/2 tsp

Tumeric, ground

1/2 tsp

Cumin, ground

3 tbsp

Butter