Curried Carrot Soup (with Coconut Milk)

  • Created By
    Ken Alger
  • Shared On
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4 Servings
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
A word from the cook
Smooth with a zip of 'hot'

3 Cups Carrots (diced)
2 Tbsp Ginger (chopped)
1 Sm Onion
1 1/2 Tsp Curry Powder (medium)
3 Cups Vegetable (or Chicken) stock
1 Can Coconut Milk (lite) 400 ml

  • Combine the Onion, Carrots, Ginger, Curry and soup stock in a medium pot.
  • Simmer for 20 – 30 minutes or until the carrots are cooked (soft to the touch of a fork).
  • Remove from heat and puree until smooth
  • Add the coconut milk and mix into the soup base
  • Return to heat and warm up prior to serving

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