Curried Carrot & Coconut Soup
Servings 2
Equipment
- Dutch oven
- Immersion Blender or Blender
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
- 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.
- Cook, stirring often, for 10 minutes.
- Add the stock, making sure there is enough to cover the vegetables.
- 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.
- Blend the mixture with an immersion blender very well.
- 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.
- Taste and season with additional salt if needed. Serve with lime wedges and fresh cilantro. Enjoy!