Open Fire Carrot Curry Soup
- 2 whole 2 whole 2 whole Asian-style) Red Chili (Fresh, dried, I used Morton & Bassett brand
- 2 Tbsp 2 Tbsp 2 Tbsp Extra Virgin Olive Oil
- 2 lb 2 lb 2 lb Carrots, orange, diced very small to decrease cooking time
- 2 Tbsp 2 Tbsp 2 Tbsp Curry Powder
- 1 tsp 1 tsp 1 tsp ground Coriander
- 0.5 tsp 0.5 tsp 0.5 tsp Cayenne Pepper
- 0.333 cup 0.333 cup 0.333 cup Water
- 8 cups 8 cups 8 cups Vegetable Broth, (that's two 32 oz cartons)
- 27 fl oz 27 fl oz 27 fl oz Coconut Milk, (that's two "soup sized" cans), full fat
- Heat a 5 quart cast iron dutch oven over an open fire.
- Remove some or all of the seeds from the dried chilies if you like a milder soup. Once the pot is heated, add the dried 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 (13.5 fl oz) 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.
- Garnish with swirls of the additional coconut milk and 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.
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