Creators
Samara Pardi
Description
This Curry Carrot Soup is a creamy and flavorful dish made with fresh carrots, coconut milk, and spices, perfect for a comforting meal that serves four people.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Carrot | 6 2/5 | medium, chopped |
Onion | 4/5 | large, chopped |
Garlic | 3 1/5 clove | chopped |
Curry Powder | 4/5 tbsp | |
Coconut Milk | 4/5 can | 28oz can |
Chicken Stock | 1 3/5 cup | |
Coconut Oil | 4/5 tbsp | |
Chives | 3 1/5 stems | finely chopped |
Greek Yogurt | 4/5 cup | optional, plain, nonfat |
Salt | 4/5 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Heat coconut oil in a large, heavy-bottomed stock pot. Add carrots and onions and garlic and saute for about 5 minutes, until tender.
- Add salt & pepper and curry powder, then cook for another 5 minutes, stirring occasionally.
- Pour in the coconut milk and chicken stock and stir, then cover. Simmer on low for about 20 minutes.
- Puree soup by pouring all of the contents into a blender or using an immersion blender inside the original stock pot. This will take a few minutes to ensure it’s very smooth.
- Serve with a dollop of yogurt (optional) and garnish with chives.