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Curried Carrot Soup
Servings: 8
Preparation Time: 45 minutes
Ingredients:
- 3 tablespoons butter or coconut oil
- 2 onions, chopped
- 2 pounds carrots, peeled and chopped (or use baby carrots)
- juice from 2 oranges
- 1–2 teaspoons ginger, freshly grated
- 1 tablespoon garam masala
- 1/2 teaspoon ground nutmeg
- 1 handful fresh cilantro, chopped
- salt and pepper to taste
- 1 quart of chicken broth (beef will work, too)
- 14 1/2 ounces coconut milk*
Directions:
Melt butter or ghee over medium heat and sauté onions until soft.
Add carrots, orange juice, spices, and broth and simmer until the carrots are tender (20–30 minutes).
Add salt, pepper, and fresh cilantro.
Use an immersion blender and puree until smooth or puree in batches using a regular blender.
Stir in coconut milk and add more salt/pepper to taste, if needed.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Leslie, Amsterdam, NY.
