Curried Carrot Soup

Yield 4-6

Author Mya Allen

Prep time

15 Min

Cook time

1 Hour

Total time

1 H & 15 M

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Curried Carrot Soup

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Ingredients

• 1 ½ pounds carrots, peeled and roughly chopped
• 1 tablespoon olive oil
• 1 tablespoon butter, coconut oil or any neutral oil
• 1 medium onion, chopped (about a cup)
• 3-4 stalks celery, chopped (about a scant cup)
• 6 cloves garlic, smashed
• 1 tablespoon ginger
• 3 tablespoons curry powder, divided
• 1 14 oz can coconut milk
• 4 cups or 32 oz vegetable stock

Instructions

1. In a 425 degree oven, combine carrots, olive oil, 1 tablespoon curry powder, salt and pepper, on a lined sheet tray and roast until carrots are cooked through and fork tender, about 20 minutes.
2. Meanwhile, in a dutch oven, over medium heat, melt the butter. Add onion and celery and cook until fragrant, about 5 minutes.
3. Add garlic, ginger and remaining 2 tablespoons of curry powder. Cook until fragrant and garlic is soft.
4. Next add roasted carrots, coconut milk and vegetable stock. Cover pot and bring to a boil. Once boiling, remove the lid and reduce to a simmer. Simmer for 30 minutes. Season to taste.
5. Blend the contents of the pot using either a blender or immersion blender until smooth. Season to taste and serve hot.

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