|Coconut Curry Carrot Soup Recipe|
|photo by recipe author|
Preparation Time: 30 minutes
- 1 tablespoon grass-fed butter or coconut oil
- 2 heaping cups thickly sliced carrots (about 4 carrots)
- 2 thin slices fresh ginger root
- 1 medium onion, chopped
- 5 cups chicken broth (I prefer homemade*)
- 3/4 cup full fat coconut milk**
- 3/4 teaspoon red curry paste (add more if you want it spicier)
- salt and pepper to taste
- 1 scallion, sliced
- 1 tablespoon chopped cilantro
- 2 chicken breasts (optional)
Heat the butter/oil in a large saucepan and stir in the carrots and ginger.
Cook over medium heat until the carrots start to brown, about 6-8 minutes stirring constantly. Add the onions and cook until they are translucent. Stir in the broth, coconut milk and curry paste.
Bring to a boil, reduce heat and simmer covered for 25 minutes.
If you want to add chicken to this recipe, add it to the simmering soup. Remove chicken once it’s fully cooked and set aside.
Strain the solids so you can remove the ginger root and discard. Add the solids plus 2 cups of the liquid to a blender and puree. Add the remaining liquid and process until completely pureed.
Pour soup back into saucepan to add shredded chicken or pour into soup bowls. Use a fork to shred the chicken once it has cooled enough to touch. Add it to the soup and stir.
Serve with some scallions and cilantro sprinkled on top and additional salt and pepper if needed.
*I prefer to use
homemade chicken broth for all of the health benefits. Store bought will work, but may be higher in sodium so be careful when you salt the soup.
** For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Recipe submitted by Kate, Highlands Ranch, CO
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