Appetizers / Soups / Salads

Coconut Carrot Curry Soup is for Soup.

Coconut Carrot Curry Soup takes 10 minutes to prepare.

Coconut Carrot Curry Soup takes 30 minutes to cook.

Coconut Carrot Curry Soup makes 4 servings.

The ingredients for Coconut Carrot Curry Soup are:

6 medium Carrots, raw (peeled and roughly chopped)
1 packet of broth concentrate (use vegetable broth if vegan) along with one can of water (use the coconut milk can to measure)
3 clove Garlic (chopped or crushed)
2 tsp Ginger Root
2 tbsp Curry powder
1 small Onions, raw (chopped)
1.687 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 tbsp Olive Oil

Here is how you make Coconut Carrot Curry Soup:

1. Saute the onions, garlic, and ginger until soft.2. Add the curry powder and saute for another minute or two.3. Add the remaining ingredients.4. Simmer until carrots are soft.5. Put in a heat-safe blender and blend until smooth. (You can also use an immersion blender if you prefer.)Serving Size: Makes 4 servings of about 1.5 cups eachNumber of Servings: 4Recipe submitted by SparkPeople user ERININABOX.

The nutritional information for Coconut Carrot Curry Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 272.3

• Total Fat: 22.1 g
• Cholesterol: 1.3 mg
• Sodium: 183.2 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 4.0 g
• Protein: 2.9 g

Coconut Carrot Curry Soup is Indian cuisine.

The dietary needs meet for Coconut Carrot Curry Soup is Vegan