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coconut carrot soup

Coconut Carrot Soup

An easy and delicious coconut and carrot soup - even better with fresh-picked carrots!

Course Soup
Cuisine American
Keyword carrots, coconut, coconut milk, soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2 tbsp olive oil
  • 5 large fresh carrots, scrubbed, trimmed, and coarsely chopped
  • 1 medium onion, peeled and chopped
  • 2 stalks celery, chopped
  • 2 small round white potatoes, scrubbed and chopped
  • 1 tbsp garam masala
  • 4 cups vegetable stock (or chicken stock) (32 ounces)
  • 1 15-ounce can coconut milk

Instructions

  1. Heat the olive oil in a large stock pot over medium heat. Add the carrots, and saute while gently stirring for 5 to 6 minutes. Add the onion, celery, potatoes, and garam masala and continue sauteeing for another 4 to 5 minutes, or until the carrots and celery are soft and translucent.

  2. Add the broth and coconut milk, bring the soup to a boil, and then simmer, partially covered for about 20 minutes or until the carrots are very soft.

  3. Carefully transfer the soup in small batches to a blender or food processor and puree until smooth. (You may leave part of the soup unblended if you like chunks of carrot). Serve hot or cold