Just before serving, we stir in some half-and half, making it luxurious and serve it with a dollop of yogurt on top. If you wanted the carrot soup to be dairy-free simply eliminate this from the recipe. It is still excellent without it. Or add a drizzle of our favorite tahini sauce on top instead.
2 tablespoons extra-virgin olive oil
1 pound carrots, peeled and chopped (5 to 6 medium)
2 Granny Smith apples, peeled and chopped
3 stalks celery, chopped
1 pound yellow or red potatoes, chopped (3 to 4 medium)
1 1/2 teaspoons curry powder
1/4 teaspoon red pepper flakes
1 (14 ounce) can light coconut milk
2 cups chicken stock, see our homemade chicken stock recipe
1/3 cup half and half, optional
2 tablespoons fresh lime juice
Salt and fresh ground black pepper
1/4 cup plain yogurt
Fresh chopped herbs such as dill or cilantro
Freshly baked Pillsbury biscuits or rolls
Heat 3-quart saucepan over medium heat, add olive oil then add carrots, apples, celery and the potatoes. Cook, stirring occasionally, 5 to 8 minutes or until vegetables and apples begin to sweat.
Stir in curry powder, red pepper flakes and 1 teaspoon of salt. Cook 2 minutes, and then add coconut milk and chicken stock. Simmer soup until the vegetables are soft, about 20 minutes.
Use an immersion blender to blend the soup until creamy. Remove from heat then add half-and-half and lime juice. Taste for seasoning and adjust with salt and/or pepper.
Divide soup between bowls then top with 1 tablespoon of yogurt and a sprinkle of fresh chopped dill. Serve with warm biscuits or bread rolls.