Description
Nothing warms the body and soul like a gorgeous bowl of warm carrot and coriander soup topped with toasted nuts. As chilly weather moves in, you are going to want to make this soup again and again.
Ingredients
Scale
- 10 medium carrots, chopped (about 1.5 lbs or 680 grams)
- 1 large sweet onion, chopped
- 4 cloves of garlic minced
- 1 tsp ground coriander powder
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp black pepper
- 1 tsp salt
- 1" piece fresh ginger grated
- 4 cups water or veggie broth
- 1 tbsp agave, maple syrup, or honey
- 1 -13.6oz can full-fat coconut milk (not coconut milk beverage)
Instructions
- Combine the carrots, onions, garlic, curry, coriander, cumin, turmeric, black pepper, salt, and ginger in a large soup pot. Mix well so the spices coat the carrots and onions. Cook over medium heat for 5 minutes (no oil necessary)
- Add the vegetable broth and agave, Bring to a boil, reduce the heat, and simmer, covered, until the carrots are tender, 15-20 minutes
- Add the coconut milk, remove from heat and let the soup cool for at least 20 minutes before blending (the soup can be warm, but it's dangerous to blend it when it's hot).
- Transfer the cooled soup to a blender making sure the lid is closed tightly, and place a kitchen towel on top of the blender. Blend until smooth (you may need to blend it in several batches depending on the size of your blender)
Notes
- Use caution when blending a hot soup, always let is cool before blending. Place a kitchen towel on top of the blender and make sure the lid is closed tightly.
- You may also use an immersion blender
- Prep Time: 10 mins
- Cooling time: 20 minutes
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 7.6
- Sodium: 476
- Fat: 8.3
- Saturated Fat: 7.2
- Unsaturated Fat: 1.1
- Trans Fat: 0
- Carbohydrates: 13.9
- Fiber: 2.4
- Protein: 1.9
- Cholesterol: 0