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| Curried Carrot Soup |
| photo by recipe author |
Servings: 8
Preparation Time: 45 minutes
- 3 tablespoons organic butter [1] or coconut oil [2]
- 2 onions [3], chopped
- 2 lbs carrots [4], peeled and chopped (or use baby carrots)
- Juice from 2 oranges
- 1-2 teaspoons freshly grated ginger
- 1 tablespoon garam masala
- 1/2 teaspoon ground nutmeg [5]
- 1 handful fresh cilantro, chopped
- salt [6] and pepper [5] to taste
- 1 quart of chicken broth [7] (beef will work, too)
- 14.5 ounces coconut milk*
Melt butter or ghee over medium heat and sauté onions until soft.
Add carrots, orange juice, spices and broth and simmer until the carrots are tender (20-30 minutes).
Add salt, pepper and fresh cilantro.
Use an immersion blender and puree until smooth. Or puree in batches using a regular blender.
Stir in coconut milk and add more salt/pepper to taste if needed.
* For the freshest coconut milk make homemade coconut milk [8]. (See video at this link [8].)
Recipe submitted by Leslie, Amsterdam, NY