Make this curried carrot soup, a low-carb, comforting winter recipe. Spiced, creamy, and perfect as a starter or sauce.
Equipment
- Blender
Ingredients
Soup Base
- 5 medium carrots about 500g, peeled and chopped
- 1 small onion finely chopped
- 2 garlic cloves minced
- 3 cups 720ml low-sodium vegetable broth (or water)
- 1 cup 240ml coconut milk (light, if preferred)
- 1 tbsp olive oil
- ½ tsp sea salt
Spices
- 1 tbsp curry spice blend with coriander seeds, turmeric, cumin, ginger, mustard seeds, cayenne, fenugreek, mace, fennel, allspice, bay leaf, clove, dehydrated garlic, and onion
- ¼ tsp turmeric for extra color and anti-inflammatory benefits
Instructions
Sauté the Aromatics: Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
Cook the Carrots: Add the chopped carrots to the pot, stirring to combine. Cook for 5 minutes to soften slightly.
Add Spices and Broth: Stir in the curry spice blend, turmeric, and sea salt, coating the vegetables evenly. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the carrots are tender.
Blend the Soup: Add the coconut milk, then use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth and creamy. Adjust seasoning to taste, adding more salt or spices if needed.
Serve: Ladle the soup into bowls and serve warm as a comforting starter or light meal. Alternatively, use it as a sauce to accompany proteins like grilled chicken, white fish, or even a savory onion and bacon pudding for a creative twist.
