I belong to a co-op that sends me carrots every week. Pounds and pounds of them. I can’t keep up. I’m constantly looking for ways to use them up before the next batch arrives. I shred them and add them to salads, chop them and add them to stews, juice them, and sometimes I even give them to my health coaching clients, but it seems that no matter what I do, the fridge is always overflowing with carrots. My next co-op share day is tomorrow and I found myself still fully stocked with carrots, so I thought it was time to take drastic measures with what’s on hand, and make a big pot of soup. This recipe is reminiscent of last week’s Roasted Kabocha Soup, with a hint of my favorite Spicy Lentil and Carrot Soup mixed in.’
Curried Carrot soup is just the thing to keep you warm and cozy on a chilly winter’s day.
Curried Carrot Soup
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 1 ½ pounds of carrots (about 8 medium), chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon tumeric
- 2 teaspoons curry powder
- 13.5 ounce can coconut milk
- 4 cups vegetable broth
- 3 tablespoons cashew butter
- ½ teaspoon sea salt
- 2 scallions, sliced, for serving
Heat the coconut oil in a large pot over medium high heat. Add the onion, and cook for about 5 minutes, until it begins to brown and turn translucent.
Add the carrots, ginger and garlic to the pot and cook for about 5 more minutes, stirring frequently. If the vegetables stick to the pot, add a little broth.
Add the curry powder, red pepper flakes, cumin and turmeric to the pot. Give everything a stir and let it cook for about a minute. Add in the coconut milk and broth. Bring to a light simmer. Cover and let simmer for 30 minutes or until the carrots are soft, stirring occasionally
Remove the soup from the heat and puree with an immersion blender. If you don’t have an immersion blender, wait until the soup has cooled slightly and puree in batches in a regular blender. If the soup seems too thick, add a little bit more broth.
Stir in the sea salt and cashew butter and return the soup to the heat. Cook for another minute or two, to let all of the flavors combine.
Ladle into bowls and top with chopped scallions. Serve hot.