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Curried Carrot Soup Recipe

Ingredients:
• Carrot Base:
• 240g (2 cups) carrots, peeled and chopped
• 14g (1 tbsp) beef fat (or cooking oil of choice)
• 4g (½ tbsp) ground cumin
• 4g (½ tbsp) ground coriander
• 2 cardamom pods, lightly crushed
• 2 dried guajillo chilies, deseeded and torn
• 4g (½ tbsp) S&B curry powder
• 1 bay leaf
• 480ml (2 cups) stock (chicken, beef, or vegetable)
• 120ml (½ cup) coconut milk (or as needed)
• Salt to taste

Cilantro-Jalapeño Chutney:
• 15g (1 cup) blanched cilantro
• 2 jalapeños, chopped
• 12g (1 tbsp) fresh ginger, minced
• 60ml (¼ cup) lime juice
• Salt to taste
• 14g (1 tbsp) extra virgin olive oil

Garnish:
• 60g (½ cup) chopped shishito peppers
• 60g (½ cup) gem-cut carrots (small, faceted carrot cuts)
• 60g (½ cup) chopped sugar snap peas
• Salt to taste

Full Recipes on discord 😌 :   / discord  

#acooknamedmatt #food #cooking

Chapters:
0:00 Welcome Back to Good Soup
1:00 Send Me Your Favorite Soups!
1:20 Peeling, Cutting, & Cooking the Carrots
4:55 Making the Perfect Spice
6:08 S&B Curry
6:38 Prepping and Cooking the Soup Base
10:52 Peas & Carrots
15:59 Chutney Chile Snap Pea Sauce
17:52 Blending & Straining the Soup
20:00 Plating & Final Taste Test

The Curry Carrot soup I could eat everyday | Good Soup II | acooknamedMatt
   • I Added THIS to Carrot Soup and It Changed...