Carrot & Coconut Milk Curry Potage Recipe

Name: Carrot & Coconut Milk Curry Potage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Carrot; 60 grams Onion; 15 grams Butter; 150 ml Water; 1/2 Boullion cube; 170 ml Coconut milk; 1 knob Grated ginger; 1 tsp plus Curry powder; 1 Salt and pepper; 1 dash Curry powder (garnish); 1 dash Italian parsley (garnish)

Servings: persons

100 grams Carrot
60 grams Onion
15 grams Butter
150 ml Water
1/2 Boullion cube
170 ml Coconut milk
1 knob Grated ginger
1 tsp plus Curry powder
1 Salt and pepper
1 dash Curry powder (garnish)
1 dash Italian parsley (garnish)

1
Peel the skin and cut the carrot into thin, round slices.
2
Also cut the onion into round slices.
3
Heat a small pot over medium heat and melt the butter.
4
Add the onion and cook until tender.
5
Add the carrot and once everything is coated with the butter, add the water and bouillon cube.
6
Remove any scum that rises to the surface.
7
Simmer for about 5 minutes until the vegetables soften, and then remove from the heat.
8
Pour into a blender and puree.
9
Return to the pot and heat it up again.
10
Add the ingredients and season with salt and pepper as needed.
11
Serve in a bowl and garnish with curry powder and Italian parsley, etc.
12
Then it's done.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 grams Carrot, 60 grams Onion, 15 grams Butter, 150 ml Water, and more.

Yes, Carrot & Coconut Milk Curry Potage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot & Coconut Milk Curry Potage

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