- 1 tablespoon butter
- 1/2 small onion, chopped
- 1 garlic clove, minced
- 2 teaspoons yellow curry paste*
- 1/4 teaspoon cayenne
- 1/2 teaspoon kosher salt
- 1 pound baby carrots, chopped
- 2 cups reduced-sodium chicken broth
- 1 can (15 oz.) coconut milk
- 1/4 cup plain whole-milk yogurt
- 3 tablespoons finely chopped cilantro
- calories 307
- caloriesfromfat 79 %
- protein 6.1 g
- fat 27 g
- satfat 22 g
- carbohydrate 15 g
- fiber 3.5 g
- sodium 519 mg
- cholesterol 22 mg
How to Make It
Melt butter in a large saucepan over high heat. Cook onion, garlic, curry paste, cayenne, and salt until fragrant, stirring often, about 2 minutes. Add carrots and broth and cook, covered, until carrots are very tender, about 12 minutes.
Purée soup until very smooth, using a blender and working in batches. Stir in coconut milk and heat until hot. Mix yogurt and cilantro in a small bowl. Serve bowls of soup with a dollop of yogurt.
*Find in grocery stores' Asian-foods aisle.
Note: Nutritional analysis is per 1 1/4-cup serving.