Curried Carrot and Coconut Soup
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Cook time: 
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Serves: Serves 4 medium portions or two large portions
This luscious, creamy soup is only six ingredients and comes together in under 30 minutes!
  • 1 tablespoon coconut oil
  • 1½ pounds carrots, peeled and roughly chopped into large pieces (about 5 cups)
  • 1 medium onion, roughly chopped
  • 2¼ teaspoons salt, divided
  • 4 teaspoons red curry paste
  • 3½ cups low-sodium chicken stock
  • 1 13-ounce can light coconut milk
  1. In a large pot, heat coconut oil over a medium heat. Add carrot, onions and 1 teaspoons of salt, cook until slightly softened, about five minutes. Add curry paste, cook another minute. Add in chicken stock and ½ teaspoon more of salt. Bring to a boil and reduce to a simmer. Cover and cook for 15 minutes.
  2. Transfer mixture to a blender and puree. Transfer back to the pot and add remaining salt and coconut milk. Simmer for 2-3 more minutes.
  3. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at