
Curried Carrot Soup
Silky smooth and warming.
Ingredients
- 9 Carrots - diced - small dice best
- 3 Onions - diced - small dice best
- 2 Cups Water (for starters)
- Large Chunk of pressed fresh Ginger (size of half a stick of gum)
- 2 TBSP Curry Powder
- Two TBSP Soup Broth Powder
- At the end: 1 Cup of Coconut Milk
- Garnish with a few pinches of Ground Nutmeg and a sprig of Cilantro or Dill
Instructions
- An immersion blender with make this soup silky smooth.
- Choose a medium large pot
- Dump everything - except the last ingredient ( the coconut milk)
- Boil, then simmer the soup.
- When the vegetables are cooked through
- Add 1 cup of water at a time till you reach the thickness you like.
- Add one cup of coconut milk. If you like it creamier add only 1/4 cup of
- coconut milk more.
- Let the soup cool down a bit.
- With an immersion blender - blend the soup right in the pot . Leave it a bit chunky if you like or completely smooth.
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