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File in: Oil, Soup

Creamy Carrot Soup

Serves 6-8

  • 2 lbs. carrots (peeled and diced)
  • 1 large onion (chopped)
  • 4 garlic cloves (minced)
  • 2 tbsp. curry powder
  • salt, to taste
  • black pepper, to taste
  • 3 cups water
  • 1 32 oz can coconut milk
  • 1 tbsp. brown sugar

Fry the onions and carrots in some vegetable oil for 5-10 minutes, until the onions begin to soften. Add the garlic, curry powder, salt and pepper. Fry for a minute or two longer. Add the water, cover, bring to a boil, and simmer until the carrots are very tender (if they're not cooked enough the soup will not be creamy).

Add the coconut milk and bring back to a boil. Remove from heat, and use an immersion blender to puree the soup, or use a blender or food processor, working in batches.

Taste for seasonings, and serve.