From the kitchen of Stephanie Knewasser. You
don't need to be fussy cutting the veggies because
the soup will be pureed. Scott hates the smell of
curry, but I really like this soup, so I make it when
he's not home. Ha!
In a large pot:
2 Tbsp olive oil
1 Tbsp + 1 tsp fresh ginger, sliced
2 cloves garlic, sliced
2 c onion, chopped
Cook until onions are soft.
Add:
2 lb carrots, peeled & sliced
Cook 5 minutes.
Add:
1 Tbsp curry
1/4 tsp cumin
1/2 tsp salt
pinch of red pepper
13 oz can coconut milk
2 1/2 c chicken broth
Stir. Simmer until carrots are easily pierced with a
fork- the thicker the carrot slices, the longer it will
take.

When serving top with:
roasted pumpkin seeds
a drizzle of olive oil
chopped fresh parsley

The soup freezes well.
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Carrot Curry Soup
Nutritional Facts
Servings: 6
Amount per serving
using FULL FAT
coconut milk

Calories                      232
Total Fat                     14g        18%
Saturated Fat             8.6g        43%
Cholesterol                  0mg        0%
Sodium                    445mg       19%
Total Carb                 21.5g         8%
Dietary Fiber                  5g        18%
Total Sugars                11g         
Protein                         4.7g

Analyzed at verywellfit.com
Nutritional Facts
Servings: 6
Amount per serving
using LITE
coconut milk

Calories                      175
Total Fat                    8.7g        11%
Saturated Fat             3.8g        19%
Cholesterol                 0mg          0%
Sodium                   441mg        19%
Total Carb                22.3g          8%
Dietary Fiber                 5g        18%
Total Sugars              9.4g         
Protein                       4.7g           

Analyzed at verywellfit.com
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