Name: Curry Coconut Carrot Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
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

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

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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!

Prep Time: 5 minutes
Cook Time: 35 minutes