Curried Coconut Ginger Carrot Soup

By á-392

This is a very healthy soup full of great ingredients and is also vegan, gluten-free and soy free!

Ingredients

• 2 Tbsp Coconut oil
• 1 onion roughly chopped
• 6 Cups Carrots (I added about another cup and it didn't affect the taste)
• 3 1/2 C vegetable stock
• One 15 ounce can full-fat coconut milk
• 1 1/2 tablespoons freshly chopped ginger root
• 1 tablespoon curry powder
• 1/2 teaspoon chili flakes
• Salt and pepper to taste ( used storebought stock so I found it was salty enough)

Details

Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.

When carrots are soft, blend the soup in batches in a blender or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs and a dollop of yogurt if desired.