Appetizers / Soups / Salads

Ginger Carrot Curry Soup takes 20 minutes to prepare.

Ginger Carrot Curry Soup takes 60 minutes to cook.

Ginger Carrot Curry Soup makes 10 servings.

The ingredients for Ginger Carrot Curry Soup are:

1/4 Cup - Sliced (1" dia) or grated fresh ginger root
2 cups or 2 medium - chopped Onions, raw
1/4 Cup - Coconut Oil
3 tsp (1 TSP) - Green Curry Paste
3 tsp (1 TSP) - Chopped Garlic

16 cups (or 3 of those rectangular containers) of Vegetable Cooking Stock, Unsalted
4 cups - chopped Carrots, raw
1.5 cup - (one can) Organic Coconut Milk (13.66 oz can)

Here is how you make Ginger Carrot Curry Soup:

Sautee the onions, ginger, garlic and green curry paste in the coconut oil until the onions are soft.After that step, add the vegetable stock, and I reserve maybe 2 cups, depending on how much vegetables I am adding into the soup. After the chopped carrots are cooked, I use my immersion blender and add the coconut milk to the soup. The other 2 cups of vegetable stock comes into play here, some people like their soup thicker, and some don't.Hope you like it.You can make this without the coconut oil and milk, if you are allergic to coconut. If you like it spicier, I add a jalapeno chipolte chili red spice that gives it quite a kick.This is a good way to use all the veggies in your fridge, I buy carrots by the 10 pounds at Costco, so I go through alot of carrots. I also use this recipe to use up Holiday leftovers, like sweet potatoes and roasted carrotsServing Size:?Makes soup for three occasions, I put two in freezer bags for another time to use.

The nutritional information for Ginger Carrot Curry Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 193.2

• Total Fat: 12.6 g
• Cholesterol: 0.0 mg
• Sodium: 489.6 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 2.4 g
• Protein: 1.4 g