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–+ servings
Carrot soup in a bowl topped with pumpkin seeds and drizzled with olive oil.

Curried Carrot & Ginger Soup

This soup is a nutritious and delicious option for the colder months, packed with essential vitamins and minerals to help nourish both your body and mind.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 people
Calories 287 kcal

Ingredients
  

  • 3 pounds Carrots chopped into 1 inch pieces
  • 4 cups Chopped White Onion
  • ¼ cup Chopped Fresh Ginger
  • 2 tablespoon Chopped Fresh Garlic
  • 2 cups Water
  • 2 teaspoon Curry Powder
  • 12 oz Coconut Milk, Canned Organic, full fat
  • 2 teaspoon Salt or to taste
  • ½ teaspoon black pepper
  • 1 tablespoon coconut oil
  • Toasted Pumpkins Seeds for garnish
  • 1 teaspoon olive oil for garnish, drizzled

Instructions
 

  • In a Dutch oven, heat coconut oil over medium heat.
  • Add diced onion and ½ teaspoon of salt. Sauté for about 7 minutes or until onions are translucent.
  • While the onion is cooking, cut the carrots into 1-inch pieces, and discard the stems.
  • After the onions are translucent, add carrots and stir. Cook over medium heat for 10 minutes, stirring occasionally.
  • Add 2 cups of water to the carrot mixture. Cover and bring to a boil. Once it's boiling, reduce the heat to simmer and cook for 20-30 minutes or until the carrots are softened and fork-tender.
  • Then, stir in the coconut milk. Let the mixture cool slightly, then transfer in small batches to a blender and blend until smooth. Use a separate bowl to keep the blended soup separate from the unblended mixture.
  • Return the blended soup to the Dutch oven, and add the remaining salt and curry powder. Allow the soup to simmer on low for another 10 minutes.
  • Serve and enjoy! If desired, top with toasted pumpkin seeds and drizzle with olive oil.

Notes

If you are not a fan of curry, you can skip the curry altogether - add a pinch more salt instead.
Blend the soup for a few minutes in the blender, until the soup is very creamy. This is what will give your soup a nice, silky texture.
Be careful when blending a hot soup! Blend in a few batches, don't fill the blender too full and always start the blender on the lowest speed and slowly increase to a higher speed to prevent splattering.
Refrigerate in an airtight container for 3-5 days. It's important to make sure the soup is stored properly and that the container is tightly sealed to help prevent any spoilage.
If you don't intend to eat the soup within 3-5 days, you can freeze it for later use. 
The soup can be stored in the freezer for up to 3 months.
 

Nutrition

Calories: 287kcalCarbohydrates: 36gProtein: 5gFat: 16gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 951mgPotassium: 1053mgFiber: 9gSugar: 15gVitamin A: 37898IUVitamin C: 23mgCalcium: 122mgIron: 3mg
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