Carrots are loaded with beta-carotene which converts to vitamin A in our bodies. They are also a great source of fiber, vitamin K, potassium and antioxidants. What I love about this creamy soup is that the ginger gives it that needed zest to make your taste buds explode with excitement.
- 32 ounces of carrots, chopped
- 2 -13 ounce cans coconut milk
- 1-1/2 red onions, diced
- 4 cups vegetable broth
- 2 cups water
- 5 cloves garlic
- 4 tablespoons fresh ginger, peeled and minced
- 3 tablespoons curry powder
- 2 tablespoons chili powder
- Salt and pepper to taste
- Green onions, cilantro, or shredded carrots for garnish
**Aim for organic ingredients whenever possible.**
In a medium pot, using a little water instead of oil, sauté onions, garlic, and ginger.
Add vegetable broth, water, curry powder, chili powder, and carrots. Bring to a boil.
Simmer until carrots are soft.
Turn off heat and add coconut milk.
Using an emersion blender, blend until creamy in texture. If using a regular blender, let cool for a bit and blend until smooth. Add salt and pepper to taste.
Serve warm. Garnish with green onions, shredded carrots or cilantro.
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