Coconut Curry Carrot Apple Soup
This Coconut Curry Carrot Apple Soup is simple, healthy, and the perfect balance of savory with a hint of sweetness! It is packed with flavor and is the perfect cozy dish for the Fall season!
Ingredients
- 6 large carrots , chopped
- 1 large red apple (I prefer gala apples) cored, and chopped
- 1/2 large onion , chopped
- 3 cloves garlic , chopped
- 1 (15oz) can full-fat coconut milk
- 4 cups vegetable broth
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp curry powder
- 1/2 tsp paprika
Optional toppings
- cilantro
- parsley
- sesame seeds
- roasted chickpeas
- sesame seeds
- GF croutons
- sour cream
- greek yogurt
Instructions
- In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable broth. Season with salt, pepper, curry powder, and paprika. Cover with a lid, put the pot over high heat until it starts to lightly boil. Once boiling, turn the heat down to medium and simmer the vegetables for about 20 minutes, until the carrots are very soft.
- When the vegetables are cooked through, very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and start the blender on low, slowly turning it up higher after a few seconds. Blend for about 30 seconds. You may need to work in batches, there will be too much soup for the blender all at once.
- Once you have blended all of the soup, return it to the large pot. To serve, pour into bowls and have fun with the toppings!
Tried this recipe?Let us know how it was!
