Curried Coconut Carrot Soup

1. 1

   Warm oil in a medium-sized pot over medium heat. Add onion, carrots, potato and curry powder, and season with salt and pepper. Saute for 4-5 minutes or until vegetables start to soften, but do not brown. Add ginger and saute 1 minute.

2. 2

   Stir in broth and coconut milk (it should be enough to cover the carrots). Cover, bring to a boil, and reduce to a simmer. Cook, partially covered, for 15-20 minutes or until vegetables are very tender. Puree in a blender until smooth. Stir in lime zest. Taste and adjust seasoning, if needed. Add additional broth or coconut milk to thin the soup, if desired. Garnish with parsley and serve with lime wedges. Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.