Creamy Coconut Carrot Curry Soup

Creamy Coconut Carrot Curry Soup


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Prep Time: 20 Min

Cook Time: 35 Min

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1. Begin melting the coconut oil in a medium sized pot over medium heat. Once melted, add the onion, carrot, celery, pepper flakes, and ¼ tsp. sea salt and stir. Sautee 6 – 8 minutes until onions have gone translucent.

 

1. Stir in the garlic and continue cooking 2 – 3 minutes.

 

1. Pour in the vegetable stock and bring to a boil. Once boiled, stir in remaining salt, pepper, cumin, coriander, ginger, curry, and turmeric. Reduce heat to medium low, cover, and simmer 20 minutes or until all vegetables are tender.

 

1. Remove the pot from the heat and set it on to a cutting board. Blend the soup using an immersion blender until everything is smooth and fully blended.

 

1. Stir in the coconut milk and return the pot to the heat. Once the soup starts to bubble gently, it is ready to eat!

 

1. Taste and adjust salt / seasonings if desired.

 

1. For service, a garnish of pepper flakes, fresh cilantro, or a drizzle of whipping cream make for a gorgeous presentation. ENJOY! 

                          Grocery List

• 2 Tbsp. Virgin Coconut Oil
• 2 Yellow Onions, diced
• 3 stalks Celery, chopped
• 8 – 10 Carrots (5 C) chopped
• 4 cloves Garlic, crushed & pressed
• 3 C Low Sodium Vegetable Stock
• ½ Tsp. Red Pepper Flakes
• 2 Tsp. Curry Powder
• 1 Tsp. Ground Cumin
• 1 Tsp. Turmeric
• ¾ Tsp. Ground Coriander
• ¾ Tsp. Ginger Powder
• Pinch Cayenne
• ¾ Tsp. Sea Salt, ½ Tsp. Cracked Pepper
• 400ml can Full Fat Coconut Milk