Tasty Tuesday: Coconut Curry Carrot Soup

I love soup weather! I find a bowl of hot soup nourishes the body and comforts the soul. This particular soup is a favorite because I almost always have the ingredients on hand. Additionally it’s a soup that is fairly easy to throw together and doesn’t involve a lot of chopping. Also the color of the soup is a fabulously rich golden orange that invites you to enjoy a bowl. Served with some naan and a side of quinoa for a completely delicious and nutritious vegan meal!

2 tablespoons coconut oil
1 onion, chopped
2 cloves of garlic, minced

1 red pepper, chopped
1 tablespoon ginger-root, minced
1 tablespoon curry powder
2 1/2 – 3 cups vegetable broth
14 medium carrots, peeled and chopped
1 teaspoon sugar
1 cup of coconut milk
salt to taste

Note: Since you will be pureeing this soup in a blender you can roughly chop your veggies.

Saute onion, garlic, red pepper, and ginger-root in coconut oil. Add curry powder and cook for 1-2 minutes stirring to coat onions. Add vegetable broth, carrots, and sugar. Bring to a boil. Lower heat and simmer until carrots are soft, about 25 minutes. Add coconut milk and salt to taste. Simmer for 5 more minutes. Remove from heat and puree in batches in a blender to desired consistency. Serve immediately.

Drizzled with coconut milk, sprinkled with pepper, and ready to enjoy!

What’s your favorite winter soup? Do you prefer chunky soups or creamy soups? I would love to hear what soups make you feel nourished and comforted! 🙂


Interested in celebrating the holidays in a way that is gentle to the earth? Tomorrow’s post has some Eco-friendly Holiday Ideas!

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