What do you do when it’s cold and rainy and your CSA delivers 5 pounds of fresh carrots? Make carrot soup! This soup is very easy to make and has only a few ingredients. The coconut cream gives a rich flavor and mellows out the curry without tasting too coconutty.
Fresh carrots have a wonderful, sweet flavor that their grocery store cousins often lack, so if you have access to fresh dug carrots, I would use them here! Also, if you are not a fan of curry, you could substitute fresh ginger for the curry and have an equally delightful soup! This soup freezes well, so while it makes a lot, you don’t have to eat it all right away!
Curried Coconut Carrot Soup (makes about 8-10 servings)
- 1 yellow onion, peeled and chopped fine
- 1 clove garlic, peeled and minced
- 1 tablespoon organic coconut oil
- 3-4 lbs. fresh carrots
- 4 cups vegetable stock
- 1 can full fat coconut cream
- 1 heaping teaspoon red curry powder
- Kosher or sea salt and ground black pepper, to taste
- Scrub, peel and chop all the carrots into 1″ pieces. Set aside.
- In a stock pot or large Dutch oven, heat the coconut oil over medium low heat.
Add chopped onions and sauté until very soft and transparent (about 3 minutes). Add the garlic and cook 1 minute.
- Add all the remaining ingredients to the pot, cover and simmer over medium low or low heat for about 1 hour. Stir frequently.
- When carrots are very soft, use an immersion blender (CAREFULLY as soup is hot) to blend all the ingredients to a smooth consistency.
- Add a bit of water if the soup is too thick or cook a bit longer if you want a thicker soup.
- Taste for seasoning and correct if needed.
- Serve immediately.