This soup is very easy to prepare, super healthy, and really delicious – what more can I say? The bright orange color, subtle sweetness, and lack of anything suspiciously green means that children will devour this soup! Feel free to adjust the curry powder to suit your taste. If you are feeding a particularly reluctant veggie eater, substitute the parsley garnish for a sprinkle of brown sugar. This one is guaranteed to please!
2 quarts stock (vegetable stock and chicken stock work equally well)
2 cloves garlic, chopped
1 large onion, chopped
3 pounds of carrots, washed and cut into 1 inch chunks
15 ounce can of coconut milk
1/2 teaspoon freshly ground black pepper
2 tablespoons curry powder (sweet or hot, whichever you prefer)
parsley to garnish
Step 1) Bring stock, garlic, onion, and carrots to a boil in a large pot. Reduce heat and cover. Simmer gently until carrots are very soft, approximately 30 minutes.
Step 2) Remove from heat and allow to cool for a few minutes. Puree carrot mixture with an immersion blender.
Step 3) Stir in coconut milk, black pepper, and curry powder. Adjust seasonings to suit your taste. Garnish and serve warm. Enjoy your carrot soup!