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Carrot Coconut Soup

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Prep Time 30 minutes
Total Time 30 minutes
Course Main Dish
Servings 4

Ingredients
  

  • 1 tablespoon olive oil extra virgin
  • 1 onion medium
  • 3 cups vegetable broth
  • 2 tablespoons ginger fresh, sliced
  • 4 cloves garlic chopped
  • 1 teaspoon curry powder
  • 1/8 teaspoon turmeric
  • 2 cups carrots sliced, 1/4-inch thick
  • 1 cup sweet potato 1/2-inch cubes
  • 5 oz coconut milk canned, full-fat
  • salt & white pepper to taste

Instructions
 

  • Heat 1 tablespoon olive oil in a medium soup pot. Chop onion and sauté for about 5 minutes, or until translucent.
  • Add garlic and ginger and continue to sauté for another minute.
  • Add curry powder and turmeric and mix well with onions.
  • Add broth, carrots and sweet potato and simmer on medium high heat until vegetables are tender, about 15 minutes. Add coconut milk.
  • Blend in batches making sure blender is not more than half full.
  • Add salt and pepper to taste.
  • Return to soup pot and reheat.

Notes

*Garnish with chopped chives or cilantro, toasted pumpkin seeds and an extra dollop of coconut milk.