Curried Coconut Carrot Soup

By sandycon

This soup relies on the inherent sweetness of market-fresh carrots, the creamy silk of whole coconut milk and the heat from ginger and curry powder. It's simple to make, yet feels bold and complex in flavor. Served as the starter to a holiday meal or as the centerpiece at a casual supper, this unique combination will be sure to go fast. The recipe is vegan, gluten-free, soy-free, and full of healthy ingredients.

Ingredients

• 2 tablespoons coconut oil
• 1 onion, peeled and roughly chopped
• 6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)
• 3 1/2 cups vegetable stock (I like the flavor of 'No Chicken' stock by Imagine Foods)
• 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

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, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.