2 tablespoons coconut oil
1 onion, peeled and roughly chopped
6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)
3 1/2 cups vegetable stock (I like the flavor of 'No Chicken' stock by Imagine Foods)
One 15-ounce can full-fat coconut milk (full-fat is a must)
1 1/2 tablespoons freshly chopped ginger root
1 tablespoon curry powder (I used Madras curry powder)
1/2 teaspoon chili flakes (I cut this amount to 1/4 tsp. for us wimps, it was perfect)
Salt and pepper to taste (I used about 1 tsp. kosher salt and no pepper)
1 onion, peeled and roughly chopped
6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)
3 1/2 cups vegetable stock (I like the flavor of 'No Chicken' stock by Imagine Foods)
One 15-ounce can full-fat coconut milk (full-fat is a must)
1 1/2 tablespoons freshly chopped ginger root
1 tablespoon curry powder (I used Madras curry powder)
1/2 teaspoon chili flakes (I cut this amount to 1/4 tsp. for us wimps, it was perfect)
Salt and pepper to taste (I used about 1 tsp. kosher salt and no pepper)
Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.
When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.
Paired with a grilled cheese sandwich, this soup made a very satisfying casual supper. Bon Appetit!
2 comments:
That looks so good! And of course I love that it is vegan since I often have vegan visitors.
I know you do!! If you like a little bit of ginger spice and heat you will love this soup!!
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