Creamy Carrot Soup

Published January 2012


1-3 large carrots, chopped
1 small yellow onion,    
    chopped small
1 t. fresh minced ginger
1 1/2 t. curry powder
1 3/4 c. vegetable broth
1 14 oz. can coconut milk,
    regular or lite
1/2 c. soy milk, unsweetened
Salt- to taste
Pumpkin seeds, optional



Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft. Allow to cool, then puree in blender, working in batches if needed.

Return to heat and stir in coconut milk and soy milk until well combined. Salt to taste.

Serve hot or chill until cold. This carrot soup will thicken as it cools, so if serving cold, you may want to add a little more liquid. Optional: Garnish with pumpkin seeds. Serves 4.

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