Soups, Salads & Bowls

Curried Carrot Soup

You’ll find many variations of this soup, I like the sweet/spicy combo of my recipe. If you like Cilantro, or are obsessed with it like me, you will find that adding Cilantro as a garnish at the end and getting a little cilantro in every bite, really compliments this soup in the most incredible way.

 

Curried Carrot Soup

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
By Liz Serves: 8
Prep Time: 10 Minutes Cooking Time: 30 Minutes

A warm, earthy and slight spicy vegetarian soup that will comfort your soul and light up your senses.

Ingredients

  • 2 tbsp Salted Butter
  • 1 medium Onion, diced
  • 1.5 lbs Carrots, chopped into discs
  • 32 oz of Vegetable Stock
  • 1 tsp Curry Powder
  • 1/2 tsp Ginger
  • 1/2 tsp Tumeric
  • 1/2 tsp Corriander
  • 1/4 tsp Cayenne Pepper (omit to make soup mild tasting)
  • 1 Tbsp salt
  • 2 Tbsp dark brown sugar
  • 1 can Light Coconut Milk
  • Cilantro for Garnish

Instructions

1

In a heavy bottomed saucepan, melt butter over medium heat.

2

Add diced onion and sauté until translucent.

3

Add carrots and cook with the onion for about 5 minutes, stirring frequently.

4

Add the Vegetable Stock and the spices (don't add salt yet) and stir.

5

Cover the pan and let it simmer for about 15 minutes, or until the carrots are tender if you poke them with a fork.

6

Turn the heat off and add the Salt, Brown Sugar and Coconut Milk.

7

Using an immersion blender (or if you don't have one you can pour mixture into a blender), puree all of the ingredients together.

8

Serve immediately and garnish with fresh Cilantro.

9

You can save in the fridge for up to one week, or freeze.

Sautéing the onion:

Chop the carrots like this:

You Might Also Like

No Comments

Leave a Reply