Curried Carrot Soup
This Curried Carrot Soup is so easy! Not to mention so healthy!!
Servings 8 servings
Calories 45kcal
Cost $2
Ingredients
- 8 large carrots
- 3 roasted bell peppers
- 2 large cloves roasted garlic
- 1/2 medium onion, rough chopped
- 4 cups vegetable stock
- 1/2 tsp turmeric
- 1 tsp salt, or more to taste.
- 1 tsp Pepper
- 1 tsp ground ginger or 1/2 tsp fresh ginger
- 1 tbsp coconut cream skimmed from the top of a can of coconut milk
Instructions
- Rough chop all of the vegetables and add them to a saucepan.8 large carrots, 3 roasted bell peppers, 2 large cloves roasted garlic, 1/2 medium onion, rough chopped
- Barely cover with vegetable stock or water.4 cups vegetable stock
- Add spices. Bring to boil then reduce heat and simmer for at least 20 minutes, until vegetables are very soft.1/2 tsp turmeric, 1 tsp salt, or more to taste., 1 tsp Pepper, 1 tsp ground ginger or 1/2 tsp fresh ginger
- Process with an immersion blender or in batches in blender until smooth.
- Return to pot. Add coconut cream and combine.1 tbsp coconut cream skimmed from the top of a can of coconut milk
- I find this soup is even better if refrigerated at this point and warmed the next day. It gives the spices a chance to combine and develop! This soup freezes very well so make a double batch and freeze!
Notes
Usually better the second day, although delicious the first day too.
Leftover can be refrigerated 3-4 days.
This soup freezes very well. Pack into freezer bags and freeze up to 1 year.
Serve with sandwich or salad for a complete lunch.
Nutrition
Calories: 45kcal | Carbohydrates: 9g | Sodium: 993mg | Potassium: 231mg | Fiber: 2g | Sugar: 4g | Vitamin A: 10515IU | Vitamin C: 10.8mg | Calcium: 29mg | Iron: 0.5mg