Curried Coconut Carrot Soup

It’s time for another Meatless Monday!  I know I started last week with an informative post about the Root Chakra, which endorses a meaty diet, so I felt the need to make up for it this week.  Over the weekend, I ended up with about half a can of coconut milk leftover from another recipe, so I went searching for simple ways to use it.  I could always use it in my coffee, but we have so many odd leftovers in the kitchen that I wanted to put as many of them to use as possible.  With plenty of broth, a few carrots, half an onion and some ginger root that needed to be used up, this recipe sounded perfect.  I had just enough of everything to make half the recipe, but what I ended up with was divine.  Just the right amount of hotness from the red pepper, ginger and onion, a creaminess from the coconut milk, heartiness from the carrots, and not super salty either.  The ginger is so aromatic.  Break out your blender and thank me later.

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Green onions enhance the spicy freshness, but you can also sprinkle with sea salt, red pepper flakes or a pinch of spices.

Curried Coconut Carrot Soup

  • 2 Tbsp coconut oil
  • 1 onion, peeled and roughly chopped
  • 6 cups carrots, unpeeled and roughly chopped (about 8 medium)
  • 3 1/2 cups vegetable stock
  • One 15-ounce can coconut milk
  • 1 1/2 Tbsp freshly chopped ginger root
  • 1 Tbsp curry powder
  • 1/2 tsp crushed red pepper
  • Salt/pepper/green onions

In a large soup pot, melt coconut oil over medium heat. Add onion and cook for 7 minutes. Add carrots and continue to cook on medium for another 5 minutes.

Pour in vegetable stock and coconut milk. Add curry powder, ginger and red pepper. Turn up heat to medium high and bring to a boil. Cover and reduce heat. Cook for 10 to 15 minutes until carrots are soft.

When carrots are soft, blend portions of the soup at a time. Puree until smooth. Salt to taste and serve with chopped green onions, spices or herbs as desired.

Serves 6 to 8.

Featured on the kitchn.

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2 Comments Add yours

  1. Laurie says:

    Wow.. that sounds delish !! and such a beautiful soup !! You may have to make this for me sometime !!

    Like

    1. mortbane says:

      It’s such a beautiful color, the picture really doesn’t do it justice. I made it as an experiment last night and saved some for the boyfriend. He typically doesn’t like leftover soup because the veggies get mushy, but this one’s more of a bisque, so the texture won’t be upsetting on a reheat.

      Like

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