Carrot, Coconut & Curry Soup
Delicious blend of carrots, coconut milk, and sweet curry spice.
2 tbsps virgin coconut oil
3 1/2 cups vegetable broth
2 tbsps curry powder
6 cups carrot, chopped
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
2 cups light coconut milk
Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes.
Add the carrots and cook for another 5 minutes.
Pour in the stock and coconut milk. Add the curry powder. Put a lid on the pot and cook until the carrots are softened, about 10-15 minutes.
When carrots are soft, carefully blend the soup in batches in a blender or food processor, and puree until smooth.
Season with salt and pepper and garnish with fresh herbs, if desired.
Note: add more coconut milk, vegetable broth, or a little coconut water if soup is too thick. Try adding 1/2 teaspoon of red chili flakes.
in 1 serving of Carrot, Coconut & Curry Soup.
, 48% carbs, 4% protein.
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