Curried Carrot & Coconut Soup Recipe

Name: Curried Carrot & Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1/2 medium onion, roughly chopped; 3/4 pound carrots, peeled and cut into 1/2-inch coins; 1 teaspoon peeled, grated fresh ginger; 1/4 teaspoon ground cumin; 1/4 teaspoon ground tumeric; 1/4 teaspoon ground coriander; Pinch cayenne pepper; 2 cups chicken or vegetable stock; 1 cup unsweetened coconut milk; Juice from 1/2 lime; Salt and freshly ground pepper; Cilantro if you have it

Servings: persons

3 tablespoons butter
1/2 medium onion, roughly chopped
3/4 pound carrots, peeled and cut into 1/2-inch coins
1 teaspoon peeled, grated fresh ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground tumeric
1/4 teaspoon ground coriander
Pinch cayenne pepper
2 cups chicken or vegetable stock
1 cup unsweetened coconut milk
Juice from 1/2 lime
Salt and freshly ground pepper
Cilantro if you have it

1
Heat the butter until the foam subsides.
2
Add the diced chopped onions, sprinkle with salt, stir to coat with butter.
3
Add the chopped carrots along with the spices.
4
Stir and cook until softened, about 10 minutes.
5
Add the stock; there should be enough to cover the vegetables.
6
Bring the pot to a boil over high heat.
7
Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
8
If you have an immersion blender, puree the soup in the pot.
9
If not, wait until the soup cools slightly, and puree in a food processor.
10
Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want.
11
Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste.
12
Garnish and serve.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons butter, 1/2 medium onion, roughly chopped, 3/4 pound carrots, peeled and cut into 1/2-inch coins, 1 teaspoon peeled, grated fresh ginger, and more.

Yes, Curried Carrot & Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Carrot & Coconut Soup

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