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11Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 3/4 lb. carrots (washed well and unpeeled*, see notes above)
- 3 Tbsp. olive oil (divided)
- 2 tsp. kosher salt (plus more to taste, divided)
- cracked black pepper (freshly, to taste)
- 2 small onions (finely diced to yield 2 cups)
- 5 stalks celery (finely diced to yield a heaping cup)
- 1 knob ginger (peeled, and minced to yield 2 tablespoons)
- 1 Tbsp. coriander seed (or ground coriander)
- 1 Tbsp. curry powder (such as Madras)
- 1/2 tsp. turmeric
- 1 can unsweetened coconut milk
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Reviews(3)
B 23 days ago
Perfect recipe for me! I added some chicken stock flavoring when I added the water at the end and the blender mixed it perfectly. Was delicious
Carla Hanson a year ago
It took a powerful blender to make it smooth. I keep having to remind myself I'm not a huge curry fan, but it was still pretty good.
Ron Isaac a year ago
Adjusted slightly with a couple additional ingredients and spices. This was a big hit! Amazing combination of flavours. Will make again and again