thepioneerwoman5.0
Carrot Curry Soup
Curry is one of those flavors you either love or hate—or just don’t care for very much. I happen to be firmly on the love side.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Heather Christo📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
📝 Preparation Steps
1
In a large heavy pot, heat coconut oil over medium heat. Add yellow onion and sweat onion 5–⏱️ 7 minutes until soft and translucent. (You do not want to brown the onions! It will ruin the color, so if you need to reduce the heat, do so).
2
Add carrots, potato, stock, coconut milk, bay leaf, curry and cumin and then put a lid on the pot and reduce heat to low. Simmer soup for ⏱️ 40 minutes.
(15 Oz. Size) Unsweetened Coconut Milk1 canBay Leaf1
3
Transfer soup in batches to the jar of a blender and puree until smooth, then transfer back to the pot and re-heat over medium heat. Season to taste with kosher salt and serve hot.
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