Full of the flavor of earthy sweet carrots, spiced curry powder, creamy coconut, and a zip of ginger, this soup satisfies on a cool fall or spring evening. Omnivores can swap in chicken stock or bone broth for the veggie broth if they like. Lately I've been omitting the lime and cilantro and topping this soup with wilted, chopped spinach cooked in ghee. Or top with crispy chickpeas, Aleppo pepper, a swirl of yogurt, and a drizzle of good olive oil.
Prep Time: 10minutes
Cook Time: 40minutes
Servings: 6main course-sized servings.
2tablespoons(30 ml) coconut oil (or ghee for a non-vegan option)
1large yellow onion, diced
2tablespoonspeeled and finely chopped fresh ginger
2large cloves garlic, peeled and sliced
1 1/2teaspoonscurry powder
3/4 teaspoonground turmeric
2 1/4poundscarrots, peeled and chopped (about 3 bunches) (6 cups)
1teaspoonfine sea or kosher salt, more or less to your taste
5cupsunsalted vegetable stock or water (or chicken stock / bone broth for non-vegan)
1can full-fat coconut milk(13.5 ounces)
Optional toppings: spinach wilted in ghee or coconut oil, crispy chickpeas, plain yogurt, Aleppo pepper, olive oil, squeeze lemon or lime juice
Heat the oil in a large soup pot or dutch oven set over medium heat. Add the onions, ginger, curry powder, and turmeric and cook, stirring frequently, until the onion is tender, 10-15 minutes. Add the garlic and cook for 1 minute until fragrant.
Add the carrots, salt, and stock. Bring to a boil over high heat, then reduce the heat to medium and simmer, partially covered, until the vegetables are very tender, 25-30 minutes. Remove from the heat and add most of the coconut milk, reserving 1/4 cup for garnish.
Cool the soup slightly, then puree smooth with an immersion blender (or in batches in a blender or food processor). Add more salt if needed.
Heat the soup gently, stirring, until it is steaming but not bubbling so as not to curdle the coconut milk. Serve bowls with your toppings of choice.
The soup keeps well, refrigerated, for up to 4 days.
This soup is all about the carrots, so use the freshest, sweetest, smallest ones you can find. The soup keeps beautifully for up to 4 days, its bright color kept in tact and flavors developing over a day or two in the fridge.Nutritional values are based on one of six servings.