Curried Carrot Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • 2 tablespoons butter or coconut oil
  • 1 1/2 tablespoon fresh ginger root, peeled and chopped
  • 6 cups carrots, peeled and sliced or roughly chopped (about 3 pounds)
  • 1 15-ounce can coconut milk
  • 3 1/2 cups chicken or vegetable broth
  • 1 tablespoon curry powder (or less for milder flavor)
  • Pinch of red pepper flakes (optional)
  • 1/2 teaspoon salt
Instructions
  1. Heat the oil or butter over medium heat in a large soup pot. Add the ginger and cook, stirring, until fragrant and very slightly browned, about 1 minute.
  2. Add the carrots and cook and stir occasionally for about 5 minutes. Add the coconut milk, broth, curry powder, optional red pepper, and salt. Stir to combine, and bring to a boil. Cover the pot, turn heat to medium low, and boil until carrots are soft, 15 to 25 minutes, depending on the size of the carrot pieces.
  3. In blender in batches, carefully puree soup until smooth, or puree with an immersion blender. The soup will be thick, so add water or more broth if you prefer a thinner consistency. Ladle into bowls and garnish with sour cream or plain yogurt and cilantro sprigs, if desired.
Nutrition Information
Serving size: 1 cup. Calories: 242; Fat: 17g; Saturated fat: 14g; Unsaturated fat: 0g; Carbohydrates: 20g; Sugar: 10g; Fiber: 6g; Protein: 5g; Cholesterol: 0mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2012/02/07/a-warm-you-up-winter-soup-curried-carrot/