I love this soup! It’s savory, rich and filling, and it’s still healthy. Carrot soup on a chilly, Fall evening is a cozy warmer for your heart. It’s a great stress reliever.
This soup pairs well with a roasted, green vegetable, like asparagus or broccoli. Of course, toast or cornbread is a great compliment as well. I’m happy with just a few crackers on the side.
As this is surprisingly filling (I can’t eat more than about 1/2 to 3/4 cup), I’m only writing up measurements for a small amount of soup. You can double it, if you need more.
Carrot Curry Soup
- 2 Cups Fresh Carrots
- 1/4 of a Medium Yellow Onion
- 1 Tablespoon of Butter (substitute coconut oil to be animal-free)
- 1 Teaspoon of Paprika
- 1 Teaspoon of Cumin
- 1 Teaspoon of Yellow Curry Powder
- 1 Pinch (or more) Crushed Red Pepper Flakes
- 1/2 Teaspoon Crushed Black Pepper
- 1/2 Teaspoon Kosher Salt
- 2 Cubes Chicken Bouillon (substitute vegetable bouillon to be animal-free)
- 1 Cup Coconut Milk
- 3 Cups Water
- Peel and chop carrots into bite-sized chunks.
- Peel and dice 1/4 of a medium yellow onion.
- Add butter, onion, salt, and black pepper to a medium sized saucepan, and saute the onions until they are soft and translucent.
- Add carrots, 2 cups of water, bouillon, paprika, cumin, and curry to the onions and bring to a boil.
- Simmer covered for 15 minutes, stirring occasionally.
- Uncover and add coconut milk and a pinch of red pepper flakes (I add a bit more red pepper, but they do make it pretty spicey, as they are cooked and pureed into the soup).
- Bring to a boil for 3 minutes, uncovered, and then lower the heat to medium/low.
- Simmer uncovered on medium/low for 20 minutes, stirring occasionally, until carrots are very soft.
- Remove from heat and let cool for at least 5 minutes to avoid being scalded by any splashes when pouring into the processor.
- Pour slowly into a food processor or blender and cover tightly. Puree until smooth, adding another cup of water if it is too thick to properly circulate in the processor or blender.
- Return to saucepan and reheat on medium/low for 1-2 minutes.