This sweet and savory curry carrot soup is perfect for a chilly fall day.  This recipe makes 6 servings. Have any leftover or stale bread lying around? Make croutons to add to the soup right before serving. Dice your bread in small squares, Toss with oil or butter and seasonings (ex: salt, pepper, and garlic powder), Spread out on a baking sheet and bake until crispy.

Ingredients

  • 1/4 Cup Coconut oil

  • 1 Yellow onion, chopped

  • 4 cups Chopped carrots (peeled)

  • 1 Medium russet potato, peeled and chopped

  • 4 Cups Vegetable Stock

  • 1 Can (15 Oz.) Unsweetened coconut milk

  • 1 Tbsp Curry powder (or more to taste)

  • 1 Tsp Cumin

  • Salt to taste

  1. In a large pot, heat coconut oil over medium heat. Add yellow onion and sweat onion 5–7 minutes until soft and translucent. (You do not want to brown the onions, if you need to reduce the heat, do so).
  2. Add carrots, potato, stock, coconut milk, curry and cumin and then put a lid on the pot and reduce heat to low. Simmer soup for 40 minutes.
  3. Transfer soup in batches to the jar of a blender and puree until smooth, then transfer back to the pot and re-heat over medium heat. Season to taste with kosher salt and serve hot.
Recipe for Carrot Curry Soup

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