Carrot Coconut Curry Soup With Lemon & Paprika Heirloom Tomatoes

A lovely first course packed with freshness and flavor | Serves 4

INGREDIENTS:

4 C cut carrots cut in large slices*

1 T sized knob of peeled fresh gingerroot (Whole)

3 peeled cloves of garlic with bottom trimmed

Water to cover in pan (reserve cooking water)

1 Knorr Vegetable Bouillon Cube dissolved in 2 C boiling water

½ t Penzeys Curry Now

1 – 2 t kosher salt + ½ t black pepper

½ C full fat coconut milk

3 small heirloom tomato, preferably purple, yellow, and green, cut into large chunks (about 1 ½ C)

Zest of one lemon

¼ t smoked paprika

METHOD:

• Dissolve the bouillon cube in the boiling water and set aside.
• Trim end, wash, peel and cut carrots into large slices. Try to keep them all the same size. Place them in a large Dutch oven stock pot and cover over with water. About 8 C. Add the peeled knob of gingerroot and the peeled garlic cloves. Bring to a boil. Cook until soft, about 12-15 minutes.
• While carrots are boiling, slice the heirloom tomatoes into large chunks and blend with the paprika and the lemon zest. Stir well and let sit while you complete the soup.
• Remove carrots, garlic, and gingerroot with a slotted spoon and place in a blender. Reserve the cooking liquid. Add ½ C of the bouillon liquid and puree until smooth. Add the other half of the vegetable stock liquid and gently blend. Use the chop or stir setting, not the puree setting.
• Empty the beautiful, silky liquid back into the stock pot. Add the coconut milk, and curry and blend with a spoon. Bring to full heat slowly. Add 1 t of the salt and ½ t of pepper. Taste. I needed to add the other teaspoon of salt. Often soups taste a bit salty just as you finish them but when they sit, they usually need more salt. So that’s why there’s 2 t. Also, PLEASE note that the bouillon cube has a bit of salt but not much. So if you can’t find or don’t use Knorr, taste you soup BEFORE you add salt to be sure. Not to mention, carrots need seasoning!
• To serve place a serving of soup in a shallow bowl. Add the tomatoes all to one side. Can garnish with pepper or add some chives or parsley.

*I always recommend you buy whole carrots with the tops on. They’re sweeter and make a much better soup. Precut carrots are usually processed and can have an off flavor.