Description
This flavorful Curried Carrot Soup combines the sweetness of carrots with the warmth of curry and turmeric, making it the perfect meal to nourish your body and soothe your soul. With the richness of coconut milk and the refreshing zest of lime, this soup is a delightful balance of taste and health benefits. The combination of turmeric and ginger provides anti-inflammatory properties, while coconut milk adds a creamy, satisfying texture.

Why We Like It
This soup is not only delicious, but also incredibly nutritious. The turmeric and ginger work together to support digestion and reduce inflammation, while the coconut milk offers healthy fats to keep you feeling satisfied. With the added freshness of lime and cilantro, this soup is a wholesome, vibrant meal for any day.

Ingredients

• 1 tablespoon butter or ghee
• 1½" piece of ginger, sliced and crushed
• 4 cloves garlic, minced
• Zest and juice of one lime
• 2 teaspoons curry powder
• 1 teaspoon turmeric powder
• 3 cups carrots, cut into 1" pieces
• 1 15oz can of full-fat coconut milk
• 2 cups water
• 1½ bunch cilantro, chopped

How to Make It

1. Heat butter or ghee in a large saucepan over medium heat. Add sliced and crushed ginger, minced garlic, and lime zest. Cook until the mixture is slightly browned (3-4 minutes).
2. Add curry powder and turmeric powder, cooking until fragrant (about 1 minute).
3. Add carrots, coconut milk, and water to the saucepan. Bring the mixture to a boil, then reduce to low heat. Cover and simmer for 15 minutes.
4. After simmering, turn off the heat and let the soup sit for 1½ hours to allow the flavors to meld together.
5. Puree the soup in a blender or food processor until smooth.
6. Garnish with chopped cilantro, lime juice, and serve warm.