Curried Carrot Soup (with coconut milk)
It combines the earthiness of carrots with fragrant curry powder, creamy coconut milk, and a hint of ginger. Ready in under 45 minutes, it's both nourishing and satisfying
Nutrition
Calories: 308kcalCarbohydrates: 35gProtein: 4.3gFat: 18.2gSaturated Fat: 14gMonounsaturated Fat: 3.4gSodium: 400mgFiber: 8.5gSugar: 16.5g
Ingredients
- 1 kg carrots peeled and chopped
- 1 large onion diced
- 2 cloves garlic minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp grated fresh ginger
- 4 cups vegetable broth
- 400 ml coconut milk
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh cilantro or parsley for garnish optional
Instructions
- In a large pot, sauté the diced onion and minced garlic in a bit of olive oil until softened.
- Stir in the curry powder, ground cumin, and grated ginger. Sauté for an additional minute to let the spices release their flavors.
- Add the chopped carrots to the pot and cook for an additional 5 minutes. Stir well to coat them in the spices.
- Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer. Cover and let it cook until the carrots are tender (about 15-20 minutes).
- Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches.
- Add coconut milk to the soup, stir, and simmer for an additional 5 minutes.
- Season with salt and pepper to taste. Adjust the spice levels and season according to your taste preferences.
- Ladle the soup into bowls, and garnish with a swirl of coconut milk or fresh cilantro or parsley.
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