Coconut Curry Carrot Soup
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Ingredients
  • 2 Tbsp vegetable oil
  • 1 onion, chopped
  • 6 cups carrots, chopped (about 8-10 medium carrots)
  • ½ tsp ground ginger
  • 1 Tbsp curry powder
  • ½ tsp chili flakes
  • 4 cups chicken stock
  • 14.5 oz can coconut milk
  • salt & pepper to taste
Instructions
  1. Heat a pot over medium heat. Add oil and onion to the pot. Sweat the onions for about 10 minutes. The onions should get soft, not brown.
  2. Add the carrots to the pot. Cook for about 5 minutes. Add the ginger, curry powder, and chili flakes to the pot. Heat for about 1 minute until fragrant.
  3. Add the chicken stock and coconut milk. Cover and bring to a simmer. Cook until the carrots are tender and soft enough for a fork to pierce easily, about 15-20 min.
  4. Remove from heat. Either use a blender or an immersion blender to puree the entire contents of the pot. Add salt and pepper to taste.
Recipe by Learn by Cooking at https://www.learnbycooking.com/coconut-curry-carrot-soup/