Ingredients:
1 onion diced
4 cups low sodium vegetable stock
2 pounds carrots (I used baby so you don't have to slice them)
1 Tbls. minced or finely grated fresh ginger
1 Tbls. curry powder
1 cup lite coconut milk
1/2 tsp. salt
Instructions:
In a large saucepan over medium hear, saute the onion in 1/4 cup of the vegetable stock. Add the carrots, ginger, and remaining 3 3/4 cups vegetable stock and stir to combine.
Cover and bring to a boil over medium high heat. Reduce the heat to medium low and cook until the carrots are tender.
Remove from the heat and carefully transfer to a blender. (I used my emerson blender) If using a blender do this in small batches.
Return the carrot soup to the pot. Add the curry powder, coconut milk, and salt and cook over low heat for 5-10 minutes to bring the flavors together.
I added sun-dried tomatoes on top before I served it. Yum!
This can also be done easily in the Instant Pot. When you cover and bring it to high pressure to soften the carrots, it takes 3 minutes.
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