Cristina Ferrare's Curry Carrot Soup



  • ½ cup shredded coconut, toasted
  • 3 tablespoons extra virgin olive oil
  • 2 medium yellow onions peeled and sliced thin
  • 3 scallions chopped into 1" pieces
  • 2 tablespoons of dry sherry
  • 8 medium size carrots peeled and cut into 1" chunks
  • 1 teaspoon kosher salt
  • Cracked black pepper to taste
  • 1 tablespoon ginger peeled and minced
  • 1 tablespoon curry powder
  • 2 quarts chicken stock
  • 8 oz. package low fat cream cheese, cut into pieces, set aside
  • 2 scallions, chopped fine
  • 2½ tablespoons walnuts, chopped
  • 2 scallions, chopped fine
  • 3 tablespoons walnut or olive oil to drizzle on top
  • 1 large green apple, peeled, seeded, and chopped into small 1/4" pieces tossed with 1 tablespoon of fresh lemon juice, cover, and place in the refrigerator until ready to use.
  • 1 small jalapeño, seeded and chopped fine
  • 1½ teaspoons extra virgin olive oil


  1. Preheat oven to 400° F.
  2. Spread coconut on a baking sheet and toast for three to four minutes until they start to turn a crunchy golden brown. (Be careful not to burn, so keep an eye on them.)
  3. Remove from oven and set aside.
  4. Heat a stockpot on medium high heat for one minute. Add olive oil, yellow onions, scallions, and sauté until the onions start to caramelize about 5 to 8 minutes. Add sherry and cook for 30 seconds.
  5. Add carrots, kosher salt, black pepper, ginger, and curry powder, sauté for 1 minute. Add 1½ quarts of chicken stock and gently simmer until the carrots are tender, about 20 minutes or until the carrots are soft. To test for doneness, use a small knife and cut the carrot in half. It should slice easily.
  6. Transfer carrots into a blender and puree in batches until silky smooth, adding bits of the cream cheese as you go along. Repeat the process until all of the soup has been blended along with all of the cream cheese. Place back in pot to heat through until hot.
  7. Correct the seasoning with salt and pepper. If soup is too thick, add more of the remaining chicken stock ¼ cup at a time until the soup is a smooth creamy consistency.
  8. Pour into bowls and garnish each serving with a sprinkling of the toasted coconut, 1 teaspoon scallions scattered, 1 teaspoon walnuts, chopped green apples, jalapeño (as much or little as you like), 1 teaspoon of walnut, or olive oil to drizzle over the top!

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