Spiced Coconut Carrot Soup

I love this spiced carrot soup to warm me up on cold winter days. It makes for a delicious lunch or light dinner. Lightly spiced with ginger, curry powder, coriander and chili flakes.

Course Appetizer, Side Dish, Soup

Cuisine gluten-free, soy-free

Prep Time 20

Cook Time 40

Total Time 1

Servings people

Calories 378kcal

Author Hannah Sunderani

Ingredients

4 garlic cloves
2 onions
2 tbsp coconut oil
4.5 cups carrots peeled and chopped
1 sweet potato peeled and chopped
pinch sea salt
3 cups water
1 tsp fresh ginger grated
2 tbsp curry powder
1 tbsp coriander ground
1/2 tsp cayenne pepper flakes
1 can coconut milk (400 ml)
1/2 lemon juiced

US Customary - Metric

Instructions

Dice onions and garlic, and add to a large pot with coconut oil. Bring pot to medium-low heat, and cook veg stirring occasionally for approx. 10 minutes, or until onion turns translucent.
Peel and cut carrots and sweet potato into roughly chopped chunks, and add to the pot. Add a pinch of salt. Cover pot with lid and let the vegetables sweat, stirring occasionally for 15 minutes, or until slightly softened.
Add water to the pot and bring soup to a simmer. Add grated ginger, curry powder, coriander, and cayenne pepper flakes. Season with sea salt and pepper and simmer soup on low heat for 20 minutes, or until veg is very soft.
Puree soup using a hand mixer, or a blender on low, until completely smooth.
Stir in coconut cream, and add more spices, salt and pepper if desired. Optional to add splashes more water to thin if desired.
Transfer soup to bowls and serve.

Notes

Nutritional information is a rough estimate.

Nutrition