Curry Coconut Carrot Soup
2 teaspoons curry powder
1/2 teaspoon ginger
1 teaspoon garlic
1/4th teaspoon cardamom
1/4th teaspoon cumin
¼ cup vegetable broth (use almond milk if you want it to be creamier)
1 cup coconut milk (canned)
oil (I used coconut oil)
salt and pepper to taste
Juice from 1 lime (optional)
A pinch of chili flakes (optional)
- Steam carrots for 10 minutes.
- Sauté onions and the spices until golden.
- Combine all the ingredients in a blender. Alternatively, combine all the ingredients in a pot and use an immersion blender.
I like my soup thick (almost like a puree). If you want the soup to be thinner add more vegetable broth or water until you reach your desired consistency.