This simple carrot soup comes together in no time at all and makes for a hearty, healthy weeknight meal. Paleo friendly, vegetarian, vegan and gluten-free.
Ginger Curry Carrot Soup
Based on Simple Ginger Carrot Soup by Paleomg
1 1/2 lb. bag carrots, chopped
4 c. vegetable broth
1/4 c. coconut milk
1 yellow onion
3 inches ginger
3 cloves garlic
2 Tbsp. coconut oil
1 palm full curry
2 tsp. garam masala
Salt & white pepper to taste
Drizzle grapeseed or walnut oil (optional)
Toasted pecans for garnish (optional)
Halve and slice the onion thin, mince the garlic and peel & mince the ginger. Heat a large pot over medium and add the coconut oil. Add the onion, garlic & ginger and cook until the onions are translucent. You don’t want to burn them, so stir frequently as you are chopping the carrots into large-ish chunks and gathering your other ingredients. I let my onions go until they were just beginning to brown at the edges, and they were terrific.
When your aromatics are where you want them and the carrots are ready, add carrots along with stock and coconut milk. Stir and add the curry and garam masala with some salt and white pepper. Simmer 20 minutes or until the carrots are soft.
Once the carrots are soft, blend with an immersion blender until smooth. Alternately, you can use a food processor or blender.
Return to the pot and taste for seasoning. Add more if needed. Simmer an additional 10 minutes or until your desired thickness is reached.
Drizzle with a little oil and top with toasted pecans if desired.
Serves 2 for dinner + 1 for lunch.