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Creamy Carrot Soup with Coconut
Submitted by Nellie Barahona
a Gourmet vegetarian or vegan appetizer soup

2-3 large carrots, chopped small
1 small onion, chopped small
1 tsp fresh ginger, minced
1 1/2 tsp curry powder
1 3/4 cup vegetable broth
1 can coconut milk, 14 oz
sea salt to taste

Simmer carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes until carrots are soft.
Allow to cool slightly and then puree in blender, working in bathes if needed.
Return to heat and stir coconut milk in until well combined
Season generously with sea salt to taste

Serve hot or chill until cold and serve