Carrot, Coconut & Curry Soup

Ingredients

• 2 tbsps virgin coconut oilNutrition
• 2 cups light coconut milkNutrition
• 3 1/2 cups vegetable brothNutrition
• 2 tbsps curry powderNutrition
• 6 cups carrot, choppedNutrition
• 1 medium onionNutrition

Directions

1. 1Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes.
2. 2Add the carrots and cook for another 5 minutes.
3. 3Pour in the stock and coconut milk. Add the curry powder. Put a lid on the pot and cook until the carrots are softened, about 10-15 minutes.
4. 4When carrots are soft, carefully blend the soup in batches in a blender or food processor, and puree until smooth.
5. 5Season with salt and pepper and garnish with fresh herbs, if desired.
6. 6Note: add more coconut milk, vegetable broth, or a little coconut water if soup is too thick. Try adding 1/2 teaspoon of red chili flakes.

Nutrition per serving

Related recipes

• Carrot Cake Sliders

  48 kcal per serving

• Zucchini & Carrot Bread

  114 kcal per serving

• Asian Carrot Dressing

  60 kcal per serving

• Carrot, Apple & Ginger Juice

  116 kcal per serving

• Oat Bran Carrot Muffins

  147 kcal per serving

• Carrot Cupcakes

  156 kcal per serving