Coconut Curry Carrot Soup
This creamy, coconut curry carrot soup is rich and velvety, packed with flavors and a perfect vegan comfort food. It’s quick, satisfying, and nutrient-rich!
Equipment
- pot
- Immersion blender or countertop blender
- stirring spoon
Ingredients
- 2 cups 470 ml vegetable broth
- 1 can 14 ounces, or 414 ml coconut milk
- 1 pound 455 g peeled carrots
- 1 tablespoon 6 g yellow curry powder (store-bought or homemade)
- 1 tablespoon 15 g minced garlic
- Salt and pepper to taste
Instructions
- Add all ingredients to a pot and bring to a boil.
- Reduce heat and simmer until the carrots are tender, about 10 minutes.
- Using an immersion blender or countertop blender, purée the soup until smooth.
- Serve warm, garnished with fresh herbs if desired.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a sprinkle of fresh cilantro or a side of crusty bread for extra flavor.Wine Advice:
Pair with a dry white wine like Pinot Grigio or a light red like Pinot Noir for a refreshing balance.Nutritional Information
Calories: 200 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 10 g | Fiber: 6 g | Sugar: 9 g | Salt: 0.7 mg
