This is a soothing, yet satisfying carrot soup.
Prep time: 10 minutes
Cook time: 20 minutes
Course: Soups
Cuisine: Fusion
Keywords: soup, carrot soup, vegetable soup
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 large carrots, sliced
- 5 medium potatoes, quartered
- 2 cups vegetable broth
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions
- Heat the oil in a deep pot over medium heat. Add the chopped onion and garlic; cook stirring often until onion is translucent.
- Add the curry powder, cook to a paste.
- Add carrots and potatoes, and cook for a few minutes to allow the carrots to sweat out some of their juices.
- Next, pour the broth into the pot, and season with salt and pepper. Bring to a boil; then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
- Remove and puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the pot. Reheat soup if necessary, and serve.
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Carrot Soup
Calories:
Notes
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 large carrots, sliced
- 5 medium potatoes, quartered
- 2 cups vegetable broth
- 1 teaspoon curry powder
- Salt and pepper to taste
Instructions
- Heat the oil in a deep pot over medium heat. Add the chopped onion and garlic; cook stirring often until onion is translucent.
- Add the curry powder, cook to a paste.
- Add carrots and potatoes, and cook for a few minutes to allow the carrots to sweat out some of their juices.
- Next, pour the broth into the pot, and season with salt and pepper. Bring to a boil; then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
- Remove and puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the pot. Reheat soup if necessary, and serve.
