Spicy carrot curry soup cooked outdoors over an open fire. This soup is vegan, gluten free, and paleo.
- 1-2 dried red chilies, depending on your spice preference. Remove seeds if you’d like it on the milder side.
- 2 Tbsp olive oil
- 2 lbs orange carrots, diced very small (smaller pieces will cook faster)
- 2 Tbsp curry powder (we used Penzeys the now curry)
- 1 tsp coriander
- 1/2 tsp cayenne, optional
- 1/3 C water
- 8 C (two 32 oz cartons) of vegetable broth
- 1 can full fat coconut milk plus an additional can for serving.
- Heat a 5 quart cast iron dutch oven over an open fire.
- Once the pot is heated, add the chilies and allow to toast for a bit on each side.
- As soon as the chilies are lightly toasted, add the olive oil, carrots, then spices (curry powder, coriander, and cayenne if you like it extra spicy) and stir to coat.
- Pour in the water and cover with the lid which allows the carrots to steam. Continue to cook, stirring occasionally, until the carrots are fork-tender.
- After the carrots are softened, the chilies will be re-hydrated. You can either remove these now or keep them in the pot to blend up and increase the spice level.
- Remove from heat and add vegetable broth and one can of coconut milk. Use an immersion blender (cordless if you don’t have access to electricity where you’re cooking) to combine until very smooth. I recommend protecting your clothes and eyes because splatters will stain badly and burn your eyes. I know from experience.
- The soup may be cooler now from adding the extra liquids and blending so return to the heat (uncovered is fine) and stir occasionally until the soup is warmed enough to serve.
- Serve with optional coconut milk to stir in and garnish with carrot tops, if desired.
To adjust the spice level, there are several things you can do. With the dried chilies, you can adjust the number of chilies you use or omit completely, remove or retain the seeds, and remove or retain the chilies before blending the soup. The brand of curry powder you use may be more or less spicy. We used Penzeys the now curry. Additionally, you can adjust the amount of cayenne or omit it completely.