Curry Cream of Carrot Soup

Curry Cream of Carrot Soup

photo by recipe author

Servings: 4
Preparation Time: 45-50 minutes

• 6 cups chicken broth
• 1/4 medium onion, finely chopped
• 1 lb carrots, roughly chopped
• 1 teaspoon fresh ginger, finely grated
• 1 teaspoon curry
• 2 tablespoons coconut cream concentrate

1. Bring chicken broth to a rolling simmer over medium high heat. Add onion and carrots and let simmer until carrots are extremely soft, about 35-40 minutes.

2. Add ginger and curry and let cook another 5 minutes.

3. Blend soup with an immersion blender until it is a smooth puree (you could also use a countertop model, being careful not to burn yourself).

4. Add creamed coconut, stir to incorporate. Enjoy!

Recipe submitted by Sarah, Marietta, GA

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