Curried Carrot Soup

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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