We were doing a pasta party, and all of the standard sauce bases were covered – tomato, vodka, bolognese. So I wanted to experiment with something different. When I was recovering from knee surgery, my cousin had made me a big batch of carrot coconut curry soup, and I remembered thinking those flavors might be good over pasta. I decided to try making a sauce that was sort of like a thicker version of that soup.
Guessipe
- 6 carrots, chopped
- 1 small onion, chopped
- 5 garlic cloves, minced
- 1 cup chicken broth
- 1 can coconut milk
- 1 TBSP curry powder
- 2 TBSP ginger, minced
- 1 TBSP salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
Sauté the carrots, onion, and garlic until the onion is soft.
Add the rest of the ingredients. Cover and cook until the carrots are soft, 10-15 minutes, stirring occasionally.
Pour into a blender and blend until smooth.
Serve the carrot coconut curry sauce over the pasta of your choice.
