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
1 kg carrots
1 thumb size ginger
3 tablespoons curry powder
700 ml vegetable stock
1 can coconut milk
2 tablespoons Coconut oil
Peel and roughly dice the carrots, onions, and ginger.
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.
Add the ginger and curry powder and stir for another 3 minutes.
Stop the frying process with the vegetable stock and let it simmer for a few minutes before you add the coconut milk.
Once the carrots are cooked through, blend all the ingredients together and season with salt to taste.