Curried Carrot Soup
I first made this Curried Carrot Soup one afternoon over my winter break. I’d been curled up on the couch for a couple hours attempting to write an essay and blowing my nose every couple minutes. Despite the fuzzy purple socks I was wearing my feet were freezing, and I’d been re-writing the same sentence for 15 minutes, so I decided I needed a soup break.
It was a few days after Christmas, so the fridge was a little bare, but I found a bag of baby carrots in the crisper and rounded up some spicy seasonings to help kick my cold.
I made up the recipe as I went, crossing my fingers that it would turn out well, and in 20 minutes I was back on the couch with a cozy, spicy bowl of soup bursting with vitamins and flavor.
So if you have a cold, are feeling cold, or are just in search of a quick lunch or simple comfort food, this Curried Carrot Soup is the recipe for you.
- 2 tsp coconut oil
- 1 tsp red curry paste
- 1 tsp ground ginger
- 3 cloves garlic, minced
- Pinch of salt
- 2 cups diced carrots
- 2 cups vegetable broth
- ¼ cup coconut milk
- Add coconut oil, curry paste, ground ginger, minced garlic, and salt to a saucepan over low heat.
- Cook for 2 minutes, stirring frequently.
- Add 1 cup diced carrots and 1 pot vegetable broth to saucepan.
- Cover and simmer for approximately 10 minutes, until carrots are soft.
- Transfer to blender, blend until smooth, and return to saucepan.
- Stir in coconut milk, and serve.