| 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. |
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There are 166 calories in 1 serving of Carrot, Coconut & Curry Soup.
Calorie split: 49% fat, 48% carbs, 4% protein.
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| Serving Size | 1 serving |
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