Carrot Soup with Spiced Beef
This cozy Carrot Soup with Spiced Beef is the perfect antidote to freezing cold winter temperatures! It’s two parts of deliciousness: a creamy carrot soup flavored with curry powder and thickened with coconut milk (that all spells healthy to me) and a spiced ground beef skillet loaded with pine nuts and fried shallots. Layer it all together with a wisp of yogurt on top and you’ve got lunch or dinner and total goodness in a bowl!
Be sure to dip warm flatbread in to sop up every drop of the silky soup. Off you go!
The soup is so easy to make. Add oil, onions, carrots, beef bouillon and curry powder to a hot soup pot and sauté for a few minutes. Add water and simmer for 15 minutes.
Finally, add the coconut milk and purée with an immersion blender until smooth.
Brown the beef in a large skillet until cooked and season with salt and pepper. Drain any fat out of the skillet and stir in the tomato paste, bouillon, and garam masala. Once combined, stir in the pine nuts, parsley and lemon zest.
To serve, ladle the soup into a bowl and top with a scoop of ground beef, some fried shallots, plain yogurt and warm flatbread on the side. Dig in!
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Carrot Soup with Spiced Beef
Makes: 5 servings
Prep Time: 10 minutes
Cool Time: 30 minutes
Total Time: 40 minutes
Ingredients
Carrot Soup:
- 1 tbsp olive oil
- 1 yellow onion, sliced
- 2 pounds carrots, peeled and cut into chunks
- 2 tablespoons Better Than Bouillon beef flavor base
- 2 tsp hot madras curry powder (regular curry powder works, too)
- 1 (14–ounce) can coconut milk
- 3 & 1/2 cups water
Spiced Ground Beef and Pine Nuts:
- 1 tbsp olive oil
- 1 pound ground beef
- 1 tbsp tomato paste
- 2 tsp Better Than Bouillon beef flavor base
- 1 tsp garam masala
- 1/3 cup pine nuts
- 1/4 cup finely chopped parsley
- a bit of lemon zest
For Serving:
- thinly sliced shallots or fried shallots
- plain yogurt
- flatbread
Instructions
Carrot Soup:
Heat a soup pot over medium high heat. Add oil, onions, carrots, bouillon, and curry powder. Sauté for 3-5 minutes. Add water; simmer for 15 minutes.
Add coconut milk; puree with an immersion blender until smooth. Set aside while you make the ground beef.
Cook the Ground Beef:
Heat a large skillet with the oil over medium high heat. Brown the ground beef until cooked (season with a little bit of salt and pepper). Drain slightly (it’s not necessary to remove all of the cooking liquid).
Stir in tomato paste, bouillon, and garam masala; sauté for 2-3 minutes. Add pine nuts, parsley, and lemon zest and sauté until toasty and fragrant.
Serving:
Serve soup topped with a scoop of the ground beef, and whatever other toppings you like (I love this with thinly sliced shallot, a swirl of plain yogurt, and some flatbread for dipping).
Recipe from Pinch of Yum
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