Entrees, Fall Recipes, Vegan Food

Curry Coconut Carrot Soup

2 comments

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


  • Author: Liv B
  • 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!


Scale

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

  1. 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.​
  2. ​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.​
  3. ​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.​
  4. ​Return to pot on the stove and heat gently, stirring frequently, until hot. Serve hot with Ryvita Rye & Oat Bran crispbread for dipping!​

2 Comments

  1. 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!

    • This soup is delicious!! I will double the batch next time. I found it wayyy too salty so I will also use less salt next time. Definitely a new favorite recipe!

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