CREAMY CARROT TURMERIC SOUP WITH COCONUT
You can never have too many soup recipes, so give CREAMY CARROT TURMERIC SOUP WITH COCONUT a try. This recipe makes 4 servings with 319 calories, 6g of protein, and 24g of fat each. For $1.41 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 490 people found this recipe to be delicious and satisfying. Head to the store and pick up curry powder, vegetable oil, soy sauce, and a few other things to make it today. It will be a hit at your Autumn event. It is brought to you by Feasting at Home. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes about 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is amazing. If you like this recipe, take a look at these similar recipes: Creamy Curried Coconut Carrot Soup, Creamy Chia Coconut Ginger-Carrot Soup, and Carrot Turmeric Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
½ teaspoon apple cider vinegar, or lime
¾ - 1 can of coconut milk, saving some for swirling if you want.
1 lb chopped carrots
Pinch or two cayenne, to taste
1 pint fresh carrot juice ( 2 cups- ok to use store bought) or use veggie or chicken stock.
1 teaspoon curry powder
4 garlic cloves, rough chopped
2 tablespoon chopped, peeled ginger root
1 teaspoon maple syrup
½ teaspoon salt, then more to taste
½ cup chopped shallot ( 2 shallots, or ½ an onion)
½ teaspoon soy sauce ( or Braggs) - this is optional, i added for depth.
2 tablespoons chopped, peeled turmeric ( see notes)
1 tablespoon coconut oil ( or vegetable oil, olive
2 cups water
garnish with mint, cilantro or edible flowers
Equipment:
pot
Cooking instruction summary:
Peel and chop shallots, turmeric, ginger and garlic.Chop the carrots into inch rings, no need to peel if scrubbed.Heat oil in a large pot, over medium heat.Add shallots, turmeric root and ginger and saut until golden, about 3-4 minutes.Add garlic and continue cooking, stirring about 2 minutes.Add carrot juice, water and carrots and salt.Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.Let it cool a bit, then blend in batches until very smooth and velvety.Place the soup back in a pot, over low heat and add coconut milk and curry, vinegar, soy, and maple. Simmer and stir until coconut milk is combined. Taste, adjust salt.Add cayenne for a little heat.Serve with fresh mint and coconut milk swirls.NOTES: If subbing ground turmeric add it when you add the curry powder. It is much more intense in flavor than the fresh root, so start with one teaspoon, adding more to taste.
Step by step:
1. Peel and chop shallots, turmeric, ginger and garlic.Chop the carrots into inch rings, no need to peel if scrubbed.
2. Heat oil in a large pot, over medium heat.
3. Add shallots, turmeric root and ginger and saut until golden, about 3-4 minutes.
4. Add garlic and continue cooking, stirring about 2 minutes.
5. Add carrot juice, water and carrots and salt.Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
6. Let it cool a bit, then blend in batches until very smooth and velvety.
7. Place the soup back in a pot, over low heat and add coconut milk and curry, vinegar, soy, and maple. Simmer and stir until coconut milk is combined. Taste, adjust salt.
8. Add cayenne for a little heat.
9. Serve with fresh mint and coconut milk swirls.NOTES: If subbing ground turmeric add it when you add the curry powder. It is much more intense in flavor than the fresh root, so start with one teaspoon, adding more to taste.
Nutrition Information:
covered percent of daily need
