Sweet and savory spices and a splash of coconut milk give this thick carrot soup a rich, full flavor.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
15 mins
cook:
27 mins
total:
42 mins
Yield:
7 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

78 calories; fat 1.8g; saturated fat 0.6g; protein 4.5g; carbohydrates 11.1g; cholesterol 0mg; iron 1.5mg; sodium 337mg; calories from fat 21%; fiber 3.2g; calcium 49mg.
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