If you love the flavor of curry, you'll love this soup! The savory, earthy curry powder perfectly balances the sweetness of carrots.
carrot curry soup
Carrot Curry Soup
Ingredient
- 1/4 c. Coconut Oil
- 1 Yellow Onion Roughly Chopped
- 4 c. Chopped Carrots (Peeled And Roughly Chopped)
- 1 Medium Russet Potato, Peeled And Roughly Chopped
- 4 c. Vegetable Stock
- 1 can (15 Oz. Size) Unsweetened Coconut Milk
- 1 Bay Leaf
- 1 tbsp. Curry Powder, Or More To Taste (I Use Double The Amount)
- 1 tsp. Cumin
- Kosher Salt To Taste
Instructions
- In a large heavy pot, heat coconut oil over medium heat. Add yellow onion and sweat onion 5–7 minutes until soft and translucent. (You do not want to brown the onions! It will ruin the color, so if you need to reduce the heat, do so).
- Add carrots, potato, stock, coconut milk, bay leaf, curry and cumin and then put a lid on the pot and reduce heat to low. Simmer soup for 40 minutes.
- Transfer soup in batches to the jar of a blender and puree until smooth, then transfer back to the pot and re-heat over medium heat. Season to taste with kosher salt and serve hot.