Coconut Curry Carrot Soup
A creamy and flavorful soup made with sweet carrots, aromatic curry spices, and rich coconut milk, perfect for a cozy meal.
Ingredients
For the Soup
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 4 cups carrots, peeled and chopped
- 1 tablespoon curry powder or more, to taste
- 1 teaspoon salt to taste
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- 1 lime juice of 1 lime
- Fresh cilantro, for garnish
Instructions
Preparation
- In a large pot, heat the coconut oil over medium heat.
- Add the diced onion and sauté for about 3 minutes or until softened.
- Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Cooking
- Toss in the chopped carrots and curry powder, stirring well to coat the veggies in the spices.
- Season with salt to taste.
- Add the vegetable broth to the pot and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer uncovered for about 15 minutes or until the carrots are tender.
- Using an immersion blender or a regular blender (carefully), purée the soup until smooth. If you prefer a bit of texture, leave a few carrot pieces chunky.
- Return the soup to medium heat and stir in the coconut milk. Allow it to warm for another few minutes, then finish with a squeeze of lime juice.
Serving
- Ladle the soup into bowls, garnishing with fresh cilantro for an added burst of flavor and color.
- Enjoy!
Notes
For extra flavor, consider adding a dash of turmeric along with the curry powder. You can substitute coconut oil with olive oil, though the flavor will differ. For added heat, add red pepper flakes or cayenne pepper. Allow steam to escape when blending to avoid splatters.