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Golden Curried Carrot and Ginger Soup
Prep: 15 minutes
Cook: 35 minutes
Servings: 6
A Bowl of Liquid Sunshine
Brighten up any day with this stunningly vibrant and flavorful soup. The natural sweetness of carrots is perfectly balanced by the warmth of ginger and curry powder, while coconut milk adds a luxurious, creamy finish. It's a simple, healthy, and incredibly satisfying meal.
Materials
- 2 tbsp coconut oil
- 1 large onion, chopped
- 2-inch piece of fresh ginger, peeled and grated
- 3 cloves garlic, minced
- 1 tbsp mild curry powder
- 1/2 tsp turmeric
- 2 lbs carrots, peeled and chopped
- 6 cups vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- Juice of 1 lime
- Salt and pepper to taste
- Toasted pumpkin seeds and cilantro for garnish
Preparation
- Peel and chop the carrots and onion.
- Peel and grate the fresh ginger and mince the garlic.
- Measure out the spices to have them ready.
Cooking
- Heat the coconut oil in a large soup pot over medium heat. Add the onion and cook until soft, about 5 minutes.
- Add the ginger and garlic and cook for 1 minute more until fragrant.
- Stir in the curry powder and turmeric, and cook for another minute, stirring constantly.
- Add the chopped carrots and vegetable broth. Bring to a boil.
- Reduce the heat, cover, and simmer for 20-25 minutes, until the carrots are very tender.
- Carefully transfer the soup to a blender or use an immersion blender to puree until completely smooth.
- Return the soup to the pot and stir in the can of coconut milk and lime juice.
- Warm the soup over low heat, but do not let it boil. Season with salt and pepper to your liking.
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