Recipe for Curried Carrot Soup



2 Tbsp ground turmeric

1 tsp ground cumin

½  cup diced onions

3 Tbsp curry paste

2 cups coconut milk

2 cups vegetable stock

1 Tbsp coconut oil

1 stalk lemon grass

3 leaves Kaffir lime

1 cup diced carrots


Set a heavy bottom pot on medium heat.

Add turmeric and cumin to toast. Add oil

and stir to combine with spices. Add

onions and ‘sweat’ to cook until translucent

but not browned.

Add curry paste and stir. Add coconut

milk and stock and bring to boil.

With the back of a knife, ‘bruise’ the

lime leaves and lemongrass stalk.

When the soup comes to a boil, reduce

heat to medium and add leaves, ó

carrots and stalk. Cover and let

simmer for 30 minutes.

Remove from heat and let cool. When

cool, remove leaves and stalk and blend

until smooth. Return to pot, add the rest of the carrots and

let simmer on low heat for 40 minutes.


You can add cubed firm organic tofu and garnish with cilantro, parsley or Thai basil



2 thoughts on “Recipe for Curried Carrot Soup

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