Curried Coconut Carrot Soup, also known as my new favorite way to use up the bags and bags of carrots I always seem to have in my refrigerator. Does anyone else purchase a bag of carrots for a recipe, use two and then forget about the rest? It happens to me more often than I would like and I am NOT a fan of wasting food.
This past weekend I made a Curried Coconut Carrot Soup with the pile of carrots I had on hand (about 16 small-medium sized carrots to be exact) and liked it so much I thought I would share it with you…
I served this carrot soup for dinner along with sautéed and seasoned cauliflower rice and steamed peas. Sort of an Indian inspired dinner and it was delicious! For the twins I cooked up some quick breaded turkey cutlets on the side as well because growing babies need their protein. Jason and I were completely content with big bowls of soup and the cauliflower rice, however the garlic naan from Trader Joe’s would have rounded out this meal nicely.
As for the soup itself, there isn’t a lot that goes into it! Just a whole bunch of carrots, onion and ginger, coconut milk and of course curry powder. No butter or milk are used in this recipe, however the end result is luscious and creamy. I added just a squeeze of lime, toasted coconut and cilantro before serving and it was amazing! Definitely a soup I will make again and again. It makes a good amount so if you are serving it with other dishes, plan to have leftovers.
- 2 tablespoons coconut oil
- 1 small onion, peeled and diced
- 6 cups carrots, peeled and diced (this required 16 medium-sized carrots for me)
- 3½ cups vegetable stock but you can also use chicken if you aren't vegetarian
- 1 15-ounce can coconut milk
- 1½ tablespoons fresh ginger paste (or minced fresh ginger)
- 1 tablespoon curry powder
- Salt and pepper to taste
- cilantro for garnish
- lime wedges for garnish
- toasted coconut for garnish
- Heat the coconut oil in a large soup pot and add the onions. Cook onions over medium heat for about 7 minutes or until they are soft and translucent. Add the carrots and cook for another 5 minutes.
- Add the ginger and curry powder and cook stirring about 30 seconds until fragrant. Add in the stock and coconut milk.
- Bring to a simmer then reduce to low and cook simmering for about 10-15 minutes covered or until carrots and veggies are soft.
- Remove from heat and puree using an immersion blender or carefully blend soup in batches in a blender covered with a kitchen towel. Season with salt and pepper and garnish with cilantro and toasted coconut on the side. Serve with a squeeze of lime.
Recipe adapted slightly from The Kitchn.