Coconut curry carrot soup can be refrigerated for up to three days or frozen for up to three months. (Goran Kosanovic / for The Washington Post)

Coconut curry carrot soup can be refrigerated for up to three days or frozen for up to three months. (Goran Kosanovic / for The Washington Post)

Pureed soup is a smooth way to get your vegetables in winter

Coconut curry carrot soup is a fulfilling way to start a meal or to serve alongside a sandwich.

Once you tap the basic formula for a pureed vegetable soup, the possibilities can yield a lifetime of happy, healthy eating.

The basic technique is simple: Saute aromatics such as onion, garlic, leek and ginger; add a vegetable and broth plus seasonings; cook until the vegetable is tender; and then blend until smooth.

Hot soup is a supremely comforting and satisfying way to get your vegetables when it’s cold out, and chilled variations can take you through summer.

This recipe applies that method to carrots, using the trifecta of onion, garlic and ginger — plus cumin, coriander and turmeric for a classic Indian curry flavor. A finishing touch of honey tempers the spices and brings out the sweetness of the vegetable, and coconut milk adds a fragrant richness. The soup is a fulfilling way to start a meal or to serve alongside a sandwich.

Coconut curry carrot soup

Serve this soup as a starter or alongside a sandwich or avocado toast for a fulfilling meal. The soup can be refrigerated for up to three days, or frozen for up to three months. You may need to thin it with water when reheating.

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 teaspoons peeled, finely grated, fresh ginger root

1 teaspoon ground cumin

1 teaspoon ground coriander

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground turmeric

1 pinch ground cayenne pepper

1½ pounds carrots (5 large), scrubbed well, cut into ¼-inch thick coins

4 cups low-sodium chicken broth

1 cup low-fat coconut milk

2 teaspoons honey

Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, coriander, salt, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.

Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.

Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, remove the center knob of the lid so steam can escape, and place a paper towel over the opening to avoid splash-ups).

Serve warm.

Makes 6 servings ( 7½ cups). Nutrition per serving: 140 calories, 5 grams protein, 18 grams carbohydrates, 6 grams fat, 3 grams saturated fat, no cholesterol, 430 milligrams sodium, 4 grams fiber, 9 grams sugar.

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