Curried Carrot & Coconut Soup

5 reviews

A vegan soup bursting with rich sweetness!

Victoire
Victoire
Very easy
256

6 minutes

Prep time

20 minutes

Cook time

306 cal.

Per serving

Ingredients

Utensils

Stovetop, Pot (small), Immersion blender, Knife, Grater

recipe

Carrots (fresh)

Step 1

Preheat the oven to 400ºF. Wash, peel & chop the carrots into 2-inch pieces.

Curry powder
Olive oil

Step 2

Add the chopped carrots to a parchment-lined sheet tray. Season with salt, pepper & curry powder, then toss with a drizzle of olive oil. Transfer to oven & roast until tender, about 20-25 min.

Yellow onion
Ginger (fresh)

Step 3

Meanwhile, small dice the onion & finely grate the ginger.

Step 4

Heat a drizzle of olive oil in a pot over medium heat. Add the diced onion, season with salt & cook until softened, about 7-10 min. Add the grated ginger & cook 1 more min.

Coconut milk

Step 5

Add the roasted carrots, coconut milk & 0.5 cup of water (per serving) to the pot. Bring to a simmer then remove from the heat & purée the mixture until smooth & creamy, using an immersion blender, blender or food processor. Add a splash more water if too thick.

Step 6

Season to taste with more salt, pepper & curry powder. Garnish with a drizzle of coconut milk (optional). Serve & enjoy!

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy306 cal.
Fat26 g
Carbohydrates14 g
Protein3 g
Fiber4 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Curried Carrot & Coconut Soup" contains 306 Energy, 26 g of Fat, 14 g of Carbohydrates, 3 g of Protein, 4 g of Fiber.

5 reviews
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Curried Carrot & Coconut Soup