Ingredients
Scale
- 2 T. olive oil
- 8 carrots, extra large, roughly chopped
- ½ red onion, chopped
- 2 garlic cloves, minced
- ½-inch fresh ginger root
- 1 t. curry powder
- ½ t. cumin
- 1/8 t. cayenne pepper
- ½ t. turmeric
- 1 t. salt
- 3 c. vegetable broth
- 1 t. honey
- 1, 13 oz. can light coconut milk
- 1 T. fresh lime juice
Instructions
- In a stockpot, heat olive oil over medium heat. Add carrots, onion, garlic, and fresh ginger root. Saute until fragrant.
- Add spices and salt. Saute for 2 more minutes.
- Add broth and lower to a simmer; cover and cook until carrots are tender, about 15-20 minutes.
- Once carrots are tender, add honey, coconut milk and lime juice.
- Blend soup with an immersion blender (or transfer to a blender) until creamy. Simmer for another 5-10 minutes.
- Adjust seasonings as desired. Serve warm with a lime wedge and red pepper flakes if desired.
Nutrition
- Serving Size: 1.5 cup
- Calories: 180
- Sugar: 7.8 g
- Sodium: 301.1 mg
- Fat: 12.9 g
- Carbohydrates: 16.8 g
- Protein: 2.3 g
- Cholesterol: 0 mg