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Curried Carrot Soup photo
Curried Carrot Soup
photo by recipe author

Servings: 8
Preparation Time: 45 minutes

  • 3 tablespoons organic butter or coconut oil
  • 2 onions, chopped
  • 2 lbs carrots, peeled and chopped (or use baby carrots)
  • Juice from 2 oranges
  • 1-2 teaspoons freshly grated ginger
  • 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)
  • 14.5 ounces coconut milk*

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 submitted by Leslie, Amsterdam, NY

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
Sounds like it will be delicious!
# Posted By Lizabeth | 2/13/12 10:11 PM
This is called Curried Carrot Soup but there is no curry in it??
# Posted By Sandy Smith | 2/17/12 7:10 PM
Garam Marsala is curry powder.
# Posted By Patti | 2/20/12 10:50 PM
This is the best, tastiest soup I've ever had. Seriously.
# Posted By Erin | 2/26/12 9:49 PM
Though they have some similarities, they are quite different in flavor - must have turmeric in curry.

I did add some curry as well and it tasted even better.

Garam Masala - cardamom, cinnamon, cloves, cumin, white pepper and coriander

Curry - Coriander, turmeric, cumin, fenugreek, white pepper, cayenne, yellow mustard, ginger, cinnamon, cardamon, cloves and nutmeg.
# Posted By Sandy Smith | 2/26/12 11:56 PM

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