This curried carrot and coconut soup is so warming and nutritious! Carrots are rich in vitamins A and C (essential for cold and flu season) and turmeric has anti-inflammatory and antioxidant benefits. And even better: it comes together in only 30 minutes!
Serves 4-6
Vegan, Vegetarian
Adapted from the New York Times recipe
Ingredients
- 2 tbsp extra virgin olive oil
- 1 shallot, roughly chopped
- 1 pound of carrots, chopped into ½” rounds
- 1 tsp fresh grated ginger
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ¼ tsp cayenne pepper
- 2 cups vegetable broth
- 1 cup unsweetened coconut milk
- Salt and pepper, to taste
- Nuts, pepita seeds, or finishing oil, for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add the shallots, carrot chunks, and spices, and saute for 10 minutes.
- Add in the broth, being sure to scrape the bottom of the pan to get all of that good caramelization! The broth should cover the vegetables; if it does not, add a little bit more broth until it does. Bring the mixture to a boil, then reduce the heat and allow the carrots to continue cooking for 15 minutes.
- Using an immersion blender, puree the soup until it’s smooth. You can use a regular blender for this step, just allow the soup to cool slightly before blending. Adjust the seasoning if needed. Spoon into bowls and garnish with whatever toppings you like. Enjoy!
This recipe is from Home Chef and OPL Content Manager Kristina Shane.
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
