Sweet and savory spices and a splash of coconut milk give this thick carrot soup a rich, full flavor.
2 teaspoons olive oil
1/2 cup coarsely chopped onion
3/4 teaspoon curry powder
1/2 teaspoon salt, divided
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
4 cups fat-free, less-sodium chicken broth
4 cups 1 1/2 pounds carrots (about 15) peeled and coarsely chopped into 1/2-inch pieces
1 cup water, divided
1/3 cup light coconut milk
How to Make It
Heat oil in a Dutch oven. Add onion, and sauté 3 to 4 minutes or until tender. Add curry powder, 1/4 teaspoon salt, cumin, and cinnamon; cook 2 minutes. Slowly stir in chicken broth; bring to a boil. Add carrots; bring to a boil. Reduce heat, and simmer, covered, 8 to 10 minutes or until carrots are tender. Add 1/2 cup water and 1/4 teaspoon salt.
Place soup in batches in a blender or food processor; process until smooth. Return mixture to Dutch oven. Stir in 1/2 cup water and coconut milk. Cook over medium heat 2 to 3 minutes.