Curried Coconut Carrot Soup

We’re on a mission to add to our list of soups we make and this curried coconut carrot soup is one of our latest creations! We decided to try out 3 C’s combined (Carrots + Coconut + Curry) to create a creamy, healthy, spicy soup. It’s one we’ll be creating again and again - we were so happy with the results. So flavourful! The best thing about soup is creating a big batch and enjoying leftovers for days, and with this particular soup it seems to just get better with each bowl!

Servings: 4 - 5 bowls

Time: 45 minutes

Ingredients:

• 1 kg carrots

• 2 onions

• 1 thumb size ginger

• 3 tablespoons curry powder

• 700 ml vegetable stock

• 1 can coconut milk

• 2 tablespoons Coconut oil

• Sea salt

Instructions:

1. Peel and roughly dice the carrots, onions, and ginger.

2. Bring a big pot with the coconut oil to medium heat and fry the carrots and onions for about 5 minutes until the onion is translucent.

3. Add the ginger and curry powder and stir for another 3 minutes.

4. Stop the frying process with the vegetable stock and let it simmer for a few minutes before you add the coconut milk.

5. Once the carrots are cooked through, blend all the ingredients together and season with salt to taste.