Curried Coconut Carrot Soup
- 2 tablespoons coconut oil
- 1 onion, peeled and roughly chopped
- 6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)
- 3 1/2 cups vegetable stock
- One 15-ounce can full-fat coconut milk
- 1 1/2 tablespoons freshly chopped ginger root
- 1 tablespoon curry powder
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Carrots (6 cups)
- Chili flakes (1/2 teaspoon)
- Ginger, root (1 1/2 tablespoons)
- Onion (1)
- Canned Goods
- Coconut milk, full-fat (1 15-ounce can)
Vegetable stock (3 1/2 cups)
- Cooking & Baking
- Coconut oil (2 tablespoons)
- Curry powder (1 tablespoon)
- Salt and pepper (1)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published October 27, 2011 (1 year ago).
112 people saved this recipe.
