Steps to Make Carrot Soup With Ginger And Coconut Milk

Curried Coconut-Carrot Soup

It's really simple and just comes out with such a great texture, amazing flavor and invitingly bright color.

Recipe Summary Curried Coconut-Carrot Soup

Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.

Ingredients | Carrot Soup With Ginger And Coconut Milk

1 pound carrots, peeled and cut in chunks

1 small onion, quartered

⅓ cup raw cashews

1 (14 ounce) can unsweetened light coconut milk

1 teaspoon curry powder

½ teaspoon ground ginger

½ teaspoon kosher salt

1 cup vegetable stock

Directions

Preheat oven to 350 degrees F.

Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.

Transfer to Oster® Versa® Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.

Blend on HIGH for 1 to 2 minutes or until creamy.

Remove to a medium saucepan; stir in stock.

Cook over medium heat until heated through, about 5 minutes.

Info | Carrot Soup With Ginger And Coconut Milk

Servings: 4 Yield: 4 cups

TAG : Curried Coconut-Carrot Soup

Trusted Brands: Recipes and Tips, Oster® Versa® Brand,

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