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Curry, Cream of Carrot Soup
Servings: 4
Preparation Time: 45–50 minutes
Ingredients:
- 6 cups chicken broth
- 1/4 medium onion, finely chopped
- 1 pound carrots, roughly chopped
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon curry
- 2 tablespoons Coconut Cream Concentrate
Directions:
Bring chicken broth to a rolling simmer over medium-high heat. Add onion and carrots and let simmer until carrots are extremely soft, about 35–40 minutes.
Add ginger and curry and let cook another 5 minutes.
Blend soup with an immersion blender until it is a smooth puree (you could also use a countertop model, being careful not to burn yourself).
Add Coconut Cream Concentrate and stir to incorporate. Enjoy!
Recipe and photo submitted by Sarah, Marietta, GA.
