Coconut milk and curry bring a tasty twist to regular carrot soup in this recipe. This incredibly healthy, creamy soup can be enjoyed during any season.
You have the option of serving the soup either hot or cold. If it is served cold, add a little water in order to thin it out to your desired consistency. Garnish with cilantro to serve.
Curried Carrot Soup
- 2 lbs Carrots (peeled and roughly chopped)
- 2 tbsp Extra virgin olive oil
- 1/2 White onion (large , roughly chopped)
- 1 tsp Curry powder
- 3 cloves garlic (minced)
- 5 cups Vegetable stock
- 1/2 cup Coconut milk
- Salt and pepper (to taste)
Heat the olive oil in a large saucepan over medium heat.
Add the onion, curry powder, and a pinch of salt.
Sauté for 4-5 minutes.
Add the garlic and cook for one minute more.
Add the carrots and stock into the pot.
Bring to a boil, and then reduce the heat to simmer.
Simmer, covered, for 18-20 minutes until the carrots are tender.
Remove from heat.
Use an immersion blender to purée the ingredients in the pot until smooth.
Alternatively, transfer to a blender in batches to purée.
Return the puréed soup to the stove over medium heat and stir in the coconut milk, cooking for 3-4 minutes more.
Adjust salt and pepper to taste. Serve warm.
Download Your FREE Paleo Starter Kit Today!
- 3-Day Paleo Diet Meal Plan
- Comprehensive Paleo Diet Shopping List
- 5 of Our Favorite Paleo Diet Recipes