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Curried Carrot Soup


1 onion, coarsely chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
1 teaspoon curry powder
2 cups So Delicious Coconut Milk Beverage (Original or Vanilla)
1/2 teaspoon salt Toasted unsweetened coconut flakes, for garnish (optional)


Combine onion and carrots in a pot with water or broth and curry powder. Cover and simmer over medium heat until carrots can be easily pierced with a fork, about 20 minutes.

Using an immersion blender slowly add the coconut milk to the pot, and purée until completely smooth, about 2 minutes.

If you don’t have an immersion blender, process soup in small batches in a blender until smooth. Be very careful when blending the hot soup, as steam could blow off the blender lid. Return blended soup to pot and heat gently until hot and steamy. Garnish with coconut flakes if desired.


Serves 4

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