Carrot Coconut Curry Soup – Recipe! Image 1
Gluten-Free, Live, Soups

Carrot Coconut Curry Soup – Recipe!

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Carrots are a veggie that sometimes get a bad rap because they are “full-of-carbs”…hmm…not sure what that really means, but I know they are loaded with vitamin A and are naturally sweet and delicious. Also, carrots are super versatile because you can roast, steam, boil, mash, puree and eat them raw.  I enjoy them in many different ways, especially in salads, used as a tool (instead of chips) for dips and made into soups.

I like pureeing carrots into a thick soup, along with a little curry for a delightfully comforting meal.  This potato-like consistency is nicely satisfying with a hint of Indian spice, that warms your inners like a bowl of oatmeal does at breakfast time.  Its so comforting and lush that each spoonful reminds me of a springtime gift of nature.

In this recipe for Carrot Coconut Curry Soup, I use coconut milk, instead of dairy to enhance the creaminess of the soup without overpowering the carrot-curry flavors.  The carrots are a quick cook in a saucepan with a little onion and garlic to soften, and into a blender they go – pretty easy.

Carrot Coconut Curry Soup – Recipe! Image 2

Ingredients

8 large carrots, any variety

1 medium onion

2 cloves garlic, smashed

2 teaspoons curry powder, I use Vadouvan

2 cups chicken broth or vegetable broth

1 cup light coconut milk

salt

pepper

olive oil

fresh cilantro, optional

(Serves 4)

To Prepare:

1.  Wash and slice your carrots.  Peel and dice your onion. In a large saucepan over medium heat, add 2 tablespoons of olive oil.  Add onion and garlic to pan, saute for 4 minutes, or until the onions are translucent.

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2.  Add carrots and curry powder to pan and stir to combine.  Cook for 2 minutes to remove any raw taste from curry powder.

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3.  Pour in chicken broth and stir to combine flavors.  Turn heat to low and place lid on top of pan, leaving it slightly ajar.  Cook vegetables until tender, about 20 minutes.

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4.  Turn off heat and pour mixture into blender, along with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Puree on medium speed for 3 minutes, add coconut milk and puree again until smooth, about 3 minutes. Be careful when handling hot liquid – heat makes soup expand.

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5.  Pour Carrot Coconut Curry Soup back into saucepan, and place on simmer to keep warm. Ladle soup into bowls and sprinkle with a little fresh cilantro leaves, Enjoy!

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