Curried Carrot Soup
Curried Carrot Soup will keep you warm and cozy on a chilly autumn day. Made with carrots, onion, coconut milk, ginger, garlic, and spices, it's super easy to make.
- 1 tablespoon coconut oil
- 1 medium onion diced
- 1 ½ pounds 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
- 1 13.5-ounce can coconut milk
- 4 cups vegetable stock
- 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.
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 stock. 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 stock.
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.
Calories: 196kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1357mgPotassium: 673mgFiber: 6gSugar: 10gVitamin A: 29064IUVitamin C: 12mgCalcium: 77mgIron: 2mg