Recipe: Creamy Curried Carrot Soup
A deliciously smooth and flavorful creamy curried carrot soup, perfect for warming up on chilly days.
Equipment
- large pot
- blender
- immersion blender
Ingredients
Main Ingredients
- 2 tablespoons olive or coconut oil
- 1 small yellow onion, chopped
- 2 tablespoons red curry paste
- 1 (1-inch) piece fresh ginger, peeled and thinly sliced (about 2 tablespoons)
- 1 pound carrots, peeled and coarsely chopped (about 8 medium)
- 1 (14 to 15-ounce) can light coconut milk
- 1.5 cups low-sodium vegetable broth
- ¼ cup creamy natural peanut or almond butter (such as Trader Joe’s Creamy Unsalted Almond Butter)
- Kosher salt
- Freshly ground black pepper
- chopped fresh cilantro leaves and tender stems *For serving*
- chopped roasted peanuts *For serving*
- lime wedges *For serving*
Instructions
Cooking Instructions
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and cook until soft and translucent, about 5 minutes.
- Stir in the curry paste and ginger and cook until fragrant, about 1 minute. Add the carrots, coconut milk, and broth. Bring to a boil. Reduce the heat to low, cover, and simmer until the carrots are tender, 20 to 25 minutes.
- Stir in the nut butter. Working in batches if needed, carefully transfer the soup to a blender and blend until completely smooth. (Alternatively, use an immersion blender.) Taste and season with salt and several grinds of pepper.
- Divide the soup among bowls and top with cilantro, peanuts and lime wedges.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 350mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 15000IUVitamin C: 10mgCalcium: 40mgIron: 2mg
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