 |
| Curry Cream of Carrot Soup |
| photo by recipe author |
Servings: 4
Preparation Time: 45-50 minutes
- 6 cups chicken broth [1]
- 1/4 medium onion [2], finely chopped
- 1 lb carrots [2], roughly chopped
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon curry [3]
- 2 tablespoons coconut cream concentrate [4]
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