Curry Coconut Carrot Soup

Curry Coconut Carrot Soup

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10 carrots

1 onion

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)

  1. Steam carrots for 10 minutes.
  2. Sauté onions and the spices until golden.
  3. 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.

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