|Servings||Prep Time||Cook Time|
|6||5 mins||20 mins|
|1.||Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes.|
|2.||Add the carrots and cook for another 5 minutes.|
|3.||Pour in the stock and coconut milk. Add the curry powder. Put a lid on the pot and cook until the carrots are softened, about 10-15 minutes.|
|4.||When carrots are soft, carefully blend the soup in batches in a blender or food processor, and puree until smooth.|
|5.||Season with salt and pepper and garnish with fresh herbs, if desired.|
|6.||Note: add more coconut milk, vegetable broth, or a little coconut water if soup is too thick. Try adding 1/2 teaspoon of red chili flakes.|
There are 166 calories in 1 serving of Carrot, Coconut & Curry Soup.
Calorie split: 49% fat, 48% carbs, 4% protein.
|Serving Size||1 serving|