So, this curried carrot soup was developed for many reasons, but mainly due to the fact we had NO onions in the house – this was super strange. Allen usually tells me off for always buying a bag of onions or two whenever I go to the store. We always have a ridiculous amount of onions rolling around the kitchen!
So, in the morning, I had got this idea in my head for a soup, that (as most of my soups do) was going to start with onions! Anyway, after I began breathing again…what was created was so so delicious that the next day I went on to make other soups without having the foundation of onions! This is a new revelation!! … to me anyway!
(disclaimer – i still LOVE onions and will continue to use them in most things when we have them in the house!)
This curried carrot soup is the perfect amount of sweet, spicy & warming. Perfect for warding off any colds or flu’s that may be coming your way due to the cold weather! It has such a creamy smooth taste to it from the addition of coconut milk. This soup is vegan & gluten free so can be enjoyed by everybody! It has nudged its way into the number one spot on my favorite soups of this winter and I will be making it at least once a week for the foreseeable future!
We hope you enjoy it as much as we do!! Let us know in the comments!! 💚
- 2 tbsp. coconut oil (or butter if no dietary requirements)
- 6 Carrots - sliced into coins
- 3 cloves of garlic, sliced
- 1 finger sized piece of ginger grated
- 0.5 tsp. ground turmeric
- 0.5 tsp. ground cumin
- 0.5 tsp. ground cilantro
- 0.5 tsp. ground cayenne
- 3 cups vegetable broth
- half a lime - juiced
- 1 can coconut Milk
- Melt the butter in a saucepan
- add in the carrots, spices, ginger & garlic and make sure all is coated with the butter or oil.
- Let this simmer for 10 minutes
- Add the stock and cover and simmer for 20 minutes
- Either use an emersion blender or let the carrots cool and then put them in a stand blender and puree until smooth.
- Add in the can of coconut milk and the lime juice and stir to combine
- Add salt & pepper to taste
- Gently reheat and serve! Garnish with any extra coconut milk, cayenne pepper and cilantro.