Chilled Carrot-Curry Soup

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 4-6 servings


2 tablespoons unsalted butter
1 large onion, diced
3 cloves garlic, minced
1 pound baby carrots, peeled and chopped
1 bay leaf
3 tablespoon Madras curry powder
1 tablespoon Olive oil
14 ounce can unsweetened coconut milk
3 cups chicken stock
Kosher Salt and White Pepper to taste


Melt butter in a medium stock pot over medium heat. Add onions and garlic and cook until onions are soft, about 5 minutes. Add carrots and one tablespoon of curry powder, continue to cook for 5 minutes. Add chicken stock and bay leaf, bring to a boil then reduce heat and simmer for 15 minutes. Meanwhile in a small pot place olive oil and remaining two tablespoons of curry powder over medium heat and toast curry for 1-2 minutes, stirring to prevent burning. Add coconut milk and cook until thickened about 10 minutes. Pour coconut curry mixture into soup and stir well. Puree soup in a blender. Adjust seasonings and chill completely.


Suggested Pairing: