Autumn Carrot Curry Soup

Serves: 4

1 Tbs canola oil

2 tsp curry powder

1 medium garlic clove, smashed

1 knob of ginger (1/2-inch), peeled and minced

1/2 medium yellow onion, peeled

and diced 1 lb carrots, peeled and sliced into 1/4-inch rounds

1 bay leaf

2 1/2 cups chicken stock

1/2 cup canned coconut milk plus extra for garnish

1 cup carrot or other root vegetable chips

Heat the canola oil in a medium stockpot over medium heat. Add in the curry powder and “cook” the powder for about 30 seconds. Add in the garlic and stir. Cook for a minute or two. Add in the ginger, onion, carrots, bay leaf and chicken stock. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the carrots are tender, about 20 minutes. Discard the bay leaf. Working in batches, purée the soup in a blender until it is smooth. Pour the soup into a clean pot, and return it to the stove over medium heat. Stir in the coconut milk. Serve with a swirl of coconut milk and a small nest of carrot or root chips.

Recipe courtesy of Chef Kirsten Dixon of Within the Wild Adventure Company
Photo courtesy of Tyrone Potgieter