But it seems to have worked out! I still wouldn’t mind punching it up a bit, maybe a bit more ginger, but this version (I think) is at least acceptable – I’ve had several batches that most emphatically were not.
|Crockpot Curried Carrot-Ginger Soup|
- 1/4 c minced garlic
- 1 T onion powder
- 1/4 c minced ginger
- 2 T coriander
- 1 T cumin
- 1 t salt
- 1/2 t curry powder
- 1/2 t pepper
- 8 cups thin-sliced carrots
- 3 1/2 cups vegetable or chicken stock
- 1 can light coconut milk
- 1 c plain yogurt
- 1 T lemon juice
- 1/4-1/2 cup minced cilantro
- Put the garlic, spices, carrots, stock, and coconut milk in a 5qt crockpot and cook on low for 8-10 hours (until the carrots are soft).
- Soupify with an immersion blender.
- Add the yogurt, lemon juice, and cilantro.
Loosely adapted from Anne Lindsay’s New Light Cooking.
What else is on the menu for #SundaySupper? Check it out!
Lane from Supper for a Steal with her Chicken Tortellini Soup Recipe
Jennie from The Messy Baker Blog with her Recipe for Meatball Subs
Amrita from Beetles Kitchen with her Vegetable Manchurian Recipe
Lyn from Lovely Pantry is bringing her Butternut Squash and Aspragus Risotto
Pam from The Meltaways is bringing her Chicken Enchilada Pasta
Carla from Chocolate Moosey is sharing her Sweet Chili Wings Recipe
Karen from Notes from the Cookie Jar is bringing her Chickpea Masala Sandwiches
Connie from Mrs. MamaHen is bringing her German Potato Salad
Anuradha from Baker Street is bringing her Blueberry Lime Bread
Liz from That Skinny Chick Can Bake is bringing her Creme Brulee French Toast because sometimes Breakfast for Dinner is fun!
And Sunday Supper would be nothing without Eileen from Wine Everyday she is amazing at pair many of our recipes with just the right wine! (Here is the wine Eileen recommends for this dish! Perrin Reserve Côtes du Rhône Blanc 2010)