Description
This soup is made in just under 35 minutes. It creamy and bursting with sweet carrot flavor. It is totally satisfying and heartwarming. The perfect appetizer or side dish to any meal.
Ingredients
Units
Scale
- 1 tablespoon coconut oil
- 1 large yellow onion, diced
- 1 teaspoon sea salt
- 2 to 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 4 to 5 organic carrots (about 3 cups), washed and diced
- 3 cups vegetable stock or chicken stock
- 1/2 can full fat coconut milk
- Sea salt and pepper to taste
- 1/2 teaspoon curry powder
- 1/2 teaspoon nutmeg
- Fresh cilantro chopped, for garnish (optional)
Instructions
- Heat a large, heavy-bottomed stew pot over medium-low heat and melt the coconut oil. Add the onion and teaspoon of sea salt. Sauté for 5 minutes or until the onion turns translucent and is tender.
- Add the garlic and ginger, sauté for 3 minutes, or until fragrant.
- Add the carrots and vegetable or chicken stock, turn the heat to high and bring to a boil. Reduce to a simmer and simmer covered for 20 to 25 minutes, or until the carrots are fork-tender.
- Using an immersion blender puree the soup until smooth. Alternately you can transfer the soup, in batches, to a blender to puree. Make sure to leave a small air pocket by placing the lid askew and putting a kitchen towel over the lid to catch any splatters. This allows the steam to escape from the blender so that a suction isn’t created to cause an explosion of hot soup everywhere.
- Return the blended soup to the pot and turn the heat on low to re-heat. Stir in the coconut milk and the curry powder, nutmeg, and salt and pepper to taste.
- Ladle the soup into bowls, garnish with cilantro if desired and serve hot. Can be served as an appetizer to a meal or as the side dish for the meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently.
