Curried Coconut Carrot Soup

By Bailey1_

Ingredients

• 2 2 2 tablespoons coconut oil
• 1 1 1 onion, peeled and roughly chopped
• 6 6 1 1/3 scrubbed, unpeeled carrots, roughly chopped (about 1 1/3 pounds)
• 3 1/2 3 1/2 1/2 cups vegetable broth
• 14-ounce 14-ounce 14-ounce can full-fat coconut milk
• 1 1/2 1 1/2 1/2 tablespoons freshly chopped ginger root
• 1 1 1 tablespoon curry powder
• 1/2 1/2 1/2 teaspoon crushed red pepper flakes
• 1/2 1/2 1/2 teaspoon sea salt
• to pepper to taste (optional)
• Optional garnishes: Coconut milk, crushed red pepper flakes, fresh cilantro

Details

Servings 3
Adapted from hayliepomroy.com

Preparation

Step 1

PHASE 3 | Serves 6 to 8 (makes about 10 cups)



Heat the coconut oil in a large soup pot over medium heat, and add the onions.

Cook the onions for about 7 minutes, stirring occasionally.

Add the carrots, and cook and stir for another 5 minutes.

Stir in the next 5 ingredients (broth through red pepper flakes).

Bring to a boil, then reduce the heat to a simmer.

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 optional pepper.
Garnish with a swirl of coconut milk, extra crushed red pepper flakes, and sprigs of fresh cilantro, if you like.