Servings
Font
Back
5.0 from 12 votes

Curried Carrot & Coconut Soup

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 2
Course: Soup
Cuisine: Asian

Ingredients

  • 3 tbsp butter
  • ½ sweet yellow onion diced
  • ¾ lb carrots about 5 large, peeled and cut into coins
  • 1 tsp fresh ginger peeled and grated
  • ¼ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground coriander
  • Pinch of cayenne pepper
  • Sea Salt and Freshly Cracked Pepper to taste
  • 2 cups chicken broth
  • 1 cup unsweetened coconut milk
  • Juice from 1/2 lime + more wedges for serving
  • fresh cilantro chopped

Instructions

    Cup of Yum
  1. Heat the butter in a Dutch oven over medium heat. Add the onion, carrots, fresh ginger, cumin, turmeric, coriander, cayenne, sea salt, and freshly cracked pepper, to taste.
  2. Cook, stirring often, for 10 minutes.
  3. Add the stock, making sure there is enough to cover the vegetables.
  4. Bring the pot to a boil over high heat. Reduce heat cover with a lid and simmer on low for 30 minutes, or until carrots are very tender.
  5. Blend the mixture with an immersion blender very well.
  6. Add the coconut milk and the juice from half a lime, then puree with the immersion blender until silky and creamy. Side note: Add more broth or coconut milk if it's too thick.
  7. Taste and season with additional salt if needed. Serve with lime wedges and fresh cilantro. Enjoy!