Carrot-Ginger Curry Soup

Chef Julia Sullivan of Henrietta Red | Nashville
Yield: 18 quarts

“My mom is a vegan so I’m always looking for delicious ways to incorporate delicious plant-based recipes onto our menu at Henrietta Red. The base of this soup is coconut milk. It’s full of flavor and the Vitamix Commercial immersion blender helps us get the perfect creamy texture.” — Chef Julia Sullivan

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Adapted by StarChefs  |  December 2024  |  Photo: Courtney Eckdahl

INGREDIENTS

Spice Sachet:
4 pods cardamom
1 stalk lemongrass, sliced
4 pods star anise

To Assemble and Serve:
2 kilograms sliced red onion
325 grams sliced ginger
150 grams chopped garlic
70 grams sliced serrano peppers
6.5 kilograms peeled and sliced carrots
10 quarts vegetable stock
50 grams curry powder
12 grams ground cumin
Seven 13.5-ounce cans coconut milk
100 grams honey
100 grams kosher salt
400 grams lime juice

METHOD

For the Spice Sachet:
In a sachet, add all the ingredients and set aside.

To Assemble and Serve:
In a large sauté pan over medium-high heat, add onions, ginger, garlic, and peppers. Sweat until alliums are soft and translucent. Add carrots. Add vegetable stock, curry powder, cumin, and Spice Sachet. Reduce heat to medium and cook until carrots are fork-tender. Add coconut milk and let simmer 10 minutes. Season with lime juice, honey, and salt. Using a Vitamix Commercial immersion blend, blend mixture until smooth and creamy. Ladble evenly into serving bowls.

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