Coconut Carrot Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 medium Carrots, raw (peeled and roughly chopped)1 packet of broth concentrate (use vegetable broth if vegan) along with one can of water (use the coconut milk can to measure)3 clove Garlic (chopped or crushed)2 tsp Ginger Root 2 tbsp Curry powder 1 small Onions, raw (chopped)1.687 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 tbsp Olive Oil
1. Saute the onions, garlic, and ginger until soft.
2. Add the curry powder and saute for another minute or two.
3. Add the remaining ingredients.
4. Simmer until carrots are soft.
5. Put in a heat-safe blender and blend until smooth. (You can also use an immersion blender if you prefer.)
Serving Size: Makes 4 servings of about 1.5 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user ERININABOX.
2. Add the curry powder and saute for another minute or two.
3. Add the remaining ingredients.
4. Simmer until carrots are soft.
5. Put in a heat-safe blender and blend until smooth. (You can also use an immersion blender if you prefer.)
Serving Size: Makes 4 servings of about 1.5 cups each
Number of Servings: 4
Recipe submitted by SparkPeople user ERININABOX.
Nutritional Info Amount Per Serving
- Calories: 272.3
- Total Fat: 22.1 g
- Cholesterol: 1.3 mg
- Sodium: 183.2 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 4.0 g
- Protein: 2.9 g