Today, I am sharing the recipe for this delicious Curry Coconut Carrot Soup. And, I am so excited to be partnering with Ryvita on this post because their crispbread is perfect for dipping in this thick & creamy winter soup! Let me know if you make this Curry Coconut Carrot Soup and which flavour of crispbread you choose to go with it – my favourite is the Rye & Oat Bran.
What is Ryvita? And why is fibre so important? Ryvita is a rye-based, non-GMO crispbread brand that believes in great-tasting, simple, natural foods for everyone. Fibre is a nutrient that exists in two forms – soluble and insoluble – that you can get only from plant sources. You won’t find it in meat, fish or dairy! The two types of fibre are:
- Insoluble fibre, which is not digested, and passes through the body. Plant sources such as nuts and seeds are good sources of insoluble fibre.
- Soluble fibre, digested. Soluble fibre can be found in whole grains like rye, oats and barley, along with fruits and vegetables.
Both types of fibre are an important part of a healthy diet and play many roles in the body, like:
- Bowel regularity
- Lowering blood cholesterol levels
- Helping you feel full longer
- Improving/maintaining gut health.
I love that it’s easy to add extra fibre into your diet with this crispbread! Grab a box next time you are at the store and let me know what you think!
Get your Ryvita now at: http://bit.ly/FibreFitItsLivB
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Curry Coconut Carrot Soup
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
The perfect thick and creamy coconut curry carrot soup. One of my favourite winter recipes and it makes great leftovers!
Ingredients
- 1 tbsp oil
- ½ onion, diced
- 2 cloves of garlic, chopped
- 2 cups chopped carrot
- 1 tsp salt
- 2 tsp garam masala
- 1 tsp mild yellow curry powder
- 400 mL can of full-fat coconut milk
- 1 cup vegetable broth (to add as needed for thinning)
- Ryvita Rye & Oat Bran Crispbread, for serving
Instructions
- In a pot on medium heat, add the oil, onion and garlic and cook 4 minutes, until onions become translucent. Add the carrots and cook 3 more minutes, until softened slightly.
- Add the spices and stir to combine. Add the coconut milk and stir to combine. Bring to a gentle simmer and cook 20 minutes, or until carrots are soft.
- Transfer soup to a blender or use an immersion blender and blend until smooth. If using a regular blender, remove the plug in the lid and cover lightly with a tea towel to allow steam to escape. If soup is too thick for your liking, add ½ cup, or up to 1 cup, of vegetable broth to thin.
- Return to pot on the stove and heat gently, stirring frequently, until hot. Serve hot with Ryvita Rye & Oat Bran crispbread for dipping!
This was so good – I had to simmer the veggies a bit longer but it came out super creamy and super fresh and complex in flavour. Reminded me of butternut squash! Definitely an easy staple considering how few ingredients!