Curried Carrots Coconut Soup

Carrot coconut soup in a white bowl with carrots surrounding it.

Course Soup

Keyword Onion, Carrots, Vegetable Broth, Cilantro, Salt, Peanut Butter, Vegetable Oil, Peanuts, Curry Powder, Garlic Cloves, Unsweetened Coconut Milk, Red Chili Pepper Flakes

Dietary Need Vegetarian

Cooking Method Stovetop

Cook Time 22

Total Time 22

Servings

Calories 325kcal

Author Mid Coast Hunger Prevention Program

Equipment

Large Pot
Stovetop

Ingredients

2 Tbsp Vegetable Oil
1 Yellow Onion Medium, chopped
4 cloves Garlic Chopped
8 cups Carrots Corsely chopped
2 Tbsp Curry Powder
Salt To taste
1 pinch Red Chili Pepper Flakes
1 can Unsweetened Coconut Milk
6 cups Vegetable Broth
2 Tbsp Peanut Butter
Peanuts Chopped, for garnish
Cilantro Chopped, for garnish

Instructions

Add the oil to a large, heavy bottomed soup pot. Place the pot over medium heat. Add the onions and garlic and cook, stirring, until they’ve have softened, 4-5 minutes. Add thecarrots, curry powder, 1 teaspoon salt, and chili pepper flakes. Cook stirring for 2 minutes.
Add the broth and coconut milk. Simmer the mixture until the carrots soften, 12-15 minutes.Stir in the peanut butter. Puree the mixture in a blender until smooth. Add more salt to taste. Serve hot, garnished with the peanuts and cilantro.

Nutrition