Carrot Curry Soup

I have seen many versions of this soup and I have to say it sounded like a lot of work. Well.. it is. Kinda. A pound of carrots to peel and chop is no easy task, but really after that all the work is in the pot and blender! 

This soup is a fall favorite in our home and is spicy, flavorful and fulfilling. It also is not expensive and does not take many ingredients. Amen to simplicity. Make it a day ahead of time and it tastes even better on day 2! Serve with salad or a sandwich and you are done. Here is my version.

Carrot Curry Soup

• 1 lb bag of large carrots
• 3 Tbsp curry powder
• Fresh ginger (1 tsp)
• 1/2 white onion chopped
• 1 clove of garlic
• pepper and salt to taste
• 10 ounces of vegetable broth
• 1 small can of coconut milk

Chop carrots into quarter and dime size pieces. If you can, try to cut them thin which will cut down on the cooking time. 

Put a small amount of olive oil in a large stock pot and add chopped onions, garlic, curry powder dash of salt, 1 tsp pepper and ginger. Cook on low until onions are translucent, about 3 minutes.

Add vegetable broth. The broth should just cover all the carrots. Since a 1lb bag of carrots can vary on how large the carrots are, you can always add more broth if needed.

Cover and simmer for about 20-25 minutes. Carrots need to be fork tender. 

Once they are tender, transfer the broth and carrots into the blender. Blend on puree, pulsing. You might have to stop and stir a few times. You want all the carrots pureed and a nice smooth consistency. The soup should not be watery but creamy. 

Once blender to the desired consistency, return the soup to the pot and add 1/2 cup of coconut milk. Taste and add more salt and pepper as you feel needed.

Let the soup stand for 15 minutes and then enjoy! 

What is your favorite fall soup?