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

Carrot Coconut Curry Soup – Recipe!

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Carrots are a vegetable 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, or to dip instead of chips, and pureed into soups.

When cooked down, carrots become thick and naturally creamy, and absorb the flavors of warming spices, such as curry.  This potato-like consistency is nicely satisfying, especially 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 gift of nature.

In this soup recipe, I use coconut milk, instead of regular dairy to enhance the creaminess of the soup without overpowering the carrot-curry flavors.  The carrots are quickly cooked in a saucepan along with a little softened onion and garlic, and afterwards a blender smooths them out beautifully.

Carrot Coconut Curry Soup – Recipe! Image 2

Ingredients

8 large carrots, any variety

1 medium onion

2 cloves garlic, smashed

2 teaspoons curry powder

pinch of red pepper flakes

2 cups chicken broth or vegetable broth

1 cup light coconut milk

salt

pepper

olive oil

fresh cilantro, optional

(Serves 4)

Carrot Coconut Curry Soup – Recipe! Image 3

Carrot Coconut Curry Soup – Recipe! Image 4

Carrot Coconut Curry Soup – Recipe! Image 5

To Prepare:

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

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

3.  Add 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.

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 until smooth, about 3 minutes. Be careful when handling hot liquid, heat makes soup expand.

5.  Pour 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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