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
A warm, earthy and slight spicy vegetarian soup that will comfort your soul and light up your senses.
- 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
In a heavy bottomed saucepan, melt butter over medium heat.
Add diced onion and sauté until translucent.
Add carrots and cook with the onion for about 5 minutes, stirring frequently.
Add the Vegetable Stock and the spices (don't add salt yet) and stir.
Cover the pan and let it simmer for about 15 minutes, or until the carrots are tender if you poke them with a fork.
Turn the heat off and add the Salt, Brown Sugar and Coconut Milk.
Using an immersion blender (or if you don't have one you can pour mixture into a blender), puree all of the ingredients together.
Serve immediately and garnish with fresh Cilantro.
You can save in the fridge for up to one week, or freeze.
Sautéing the onion:
Chop the carrots like this: