Coconut Carrot Soup
Coconut Carrot Soup is a fall-inspired soup that is blended with carrots and sweet potatoes and spiced with a warm blend of curry powder and a swirl of coconut milk.
Servings: 6
Calories: 201kcal
Equipment
- 1 immersion blender
- 1 soup pot
Ingredients
- 2 tbsp. olive oil or butter
- 1 onion large, peeled, and chopped
- 3 cloves garlic peeled and minced
- 8 carrots medium-large, peeled, and coarsely chopped
- 1 sweet potato large, peeled, and coarsely chopped
- 6 cups vegetable stock or chicken stock
- 2 tsp. curry powder or more, to taste
- 7 oz coconut milk about half of a can
- 1 tsp. sea salt
- fresh cilantro finely chopped, for garnish, optional
Instructions
- Heat oil or butter in a large soup pot over medium heat. Add the onion and garlic and sauté, stirring frequently, for a few minutes.
- Add the carrots and sweet potato and cook for a few more minutes. Next, add the stock and bring to a boil. Reduce the heat and simmer for 40 minutes or until vegetables are very soft.
- Add the curry powder and stir until combined. Remove the pot from the heat.
- Using an immersion blender, puree the soup until smooth. If you do not have an immersion blender, allow the soup to cool for about 20 minutes before transferring it in batches to process in a blender or food processor. Return the pureed soup to the pot and add coconut milk.
- Heat over low heat until warmed through, adding more stock if necessary to achieve the desired consistency.
- Add salt to taste and serve garnished with fresh chopped cilantro, if desired.
Nutrition
Calories: 201kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1341mg | Potassium: 518mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19449IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg