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Vegetarian Coconut Carrot Curry Soup

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A creamy, nourishing soup made with sweet carrots, coconut milk, and warming curry spices. Naturally vegan, dairy-free, and perfect for cozy dinners or healthy lunches.

Ingredients

  • 6–7 large carrots, peeled and chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp curry powder
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp olive oil or coconut oil
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • Fresh cilantro or lime wedges (for garnish, optional)

Instructions

  1. Heat olive oil or coconut oil in a large pot over medium heat.
  2. Add onion, garlic, and ginger. Sauté until softened and fragrant.
  3. Stir in curry powder and cook for 1–2 minutes to release the spices.
  4. Add chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.
  5. Stir in coconut milk and let it warm through.
  6. Use an immersion blender (or transfer to a blender in batches) to puree until smooth and creamy.
  7. Taste and adjust seasoning with salt and pepper.
  8. Serve hot, garnished with fresh cilantro or a squeeze of lime.

Notes

Add red curry paste for extra spice and depth of flavor.Stir in lentils or chickpeas for added protein.Substitute carrots with sweet potatoes or pumpkin for variety.Use light coconut milk for a lower-calorie option.Soup freezes well for up to 2 months.

Nutrition

Find it online: https://cookibly.com/vegetarian-coconut-carrot-curry-soup/