Curried coconut and carrot soup

Curried coconut and carrot soup from eatgood4life.com
Remember I posted something on facebook about having an amazing carrot and coconut soup? Well this is it. It is one of the best soups I have ever had.

This curried coconut soup is super simple to put together, which I love, and extremely tasty and nutritious. I have actually doubled the batch every time I have made it it is that good. You can even freeze it for future consumption which makes this very convenient.

If you like soups this is a must try. I am not a big soup person but once in a while a do make them. This for sure is going to be one of my to go soups.

This coconut soup has giving me a chance to use my recent kitchen toy purchase, a new immersion blender that I had actually purchased for this reason. To be able to blend soups with it. It was very inexpensive, $29.99 at the time, and so far so good. I really love it :-)

Anyhow, when winter time comes along I will be making many other soup variations so stay tuned….

Enjoy!!


Here you can see the soup before it got blended and also a picture after adding the coconut milk. This is a very creamy and comforting soup.
Curried coconut and carrot soup

Feel free to add some shredded cooked chicken to it or even eat it cold. Either way this soup is great.

Coconut and carrot soup from eatgood4life.com

 I always double the batch every time I make this soup it is that good.

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Curried coconut and carrot soup

Yield: 6 servings

Ingredients:

2 tablespoons olive oil
1 pound of carrots, sliced
2 teaspoons curry powder
1/2 onion, chopped
2 bay leafs
1 garlic clove
1 teaspoon celtic salt
2 1/2 cups low-sodium vegetable broth (or chicken broth)
1/2 cup coconut milk

Directions:

Add olive oil to a 3qt dutch-oven and heat on medium to high heat. Add garlic, and sauté until fragrant.

Add the carrots, onion, curry powder, bay leafs, salt and cook for about 3-5 minutes. Add vegetable broth (or chicken broth), and bring mixture to a boil. Reduce the heat, and simmer until carrots are softened.

Allow the soup to cool for about 15 minutes. Remove bay leafs and with an immersion blender blend until smooth (alternatively you can use a regular blender and blend the soup in batches, using an immersion blender makes things a lot easier).

Stir in coconut milk and serve.

Adapted from Season with spice.

Nutrition facts calculated based on the recipe giving 6 servings. This is really high on Vitamin A.


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36 comments

  1. Good, good! I like them

    xoxo

  2. These look so good! I’m definitely going to give these a try! These would be great for throwing in my kids lunch for summer camp!

    I also have a food/nutrition blog. Would love for you to check it out and let me know what you think.
    Five a day the fun way – http://fiveadaythefunway.com

  3. These look fabulous!!

    Have a great summer away!

  4. Wow, Miryam, I’m glad I clicked over to your blog and saw this recipe! I love the trio of oats, almonds, and coconut, and I’ve been wondering what to make with the whole wheat pastry flour that I recently bought for the first time. This looks like a perfect recipe to try it out on. Also, I’ve never made a cookie with olive oil in it but I’m very curious to see what it tastes like. If I give this a whirl I’ll let you know the results! :)

  5. These look fantastic! I will definitely be trying this recipe. Awesome job with the photography too. I have a hard time with oatmeal cookies (among other things…). Thanks for the recipe!

  6. wow, these look amazing! Thanks for sharing =D

  7. These were amazing!! Will definitely be making them on a regular basis! Thank you for sharing.

  8. Unknown, thanks so much for the feedback. I am glad they turned out as expected and that you guys liked them.

    Thanks for visiting my blog!!

  9. This cookies are great! Just done the recipe! Thanks, from México :)

  10. I like them; however, they are sweeter than I expected. I guess I will have to eat them all myself, instead of sharing them with my 2 year old. :)

  11. Erica, thanks for letting me know. I haven’t made these in for ever. I have noted your comment and decreased the sugar content from 3/4 cups to 1/2 cups. I think they will a lot better now :-)

    Thanks for visiting my blog!!

  12. Miryam,I made these cookies last night. They came out so yum. I made them little bit thicker and will make the flat ones like the ones you have in the picture next time. Love your site!

  13. Literally my favorite cookie recipe! I came back to it because I’m making them for a cookie exchange. I know it will be a hit! Thanks!

  14. What’s the nutritional info for these please

  15. Love these! Thanks for the recipe :)
    First time I made these the other month I subbed raw sugar & brown sugar for the sugar and added a pinch of ginger and nutmeg,sultanas and chia seeds to the dough- absolutely fantastic! Making these again this afternoon, also how did you get yours so crunchy? Mine were soft but I’m not complaining, they tasted really good !

    • Sorry for the delay respond. It was exam time :-) Mine kind of spread out quite a bit and that makes them crunchy however the longer they sat they more chewy they got. Both textures are find w/ me. Normally the more sugar the more crunchy they get but they don’t need more sugar though.

  16. If I want to make them gluten free can I substitute with gluten free all purpose flour? Anything else I need to adjust?

  17. I just made these – outstanding! In order to make them gluten free I substituted almond flour for the pastry flour and I also subbed pure maple syrup for the honey – other than that no changes. This will become a favorite recipe for the future. One question I have is this – has anyone tried substituting applesauce for the oil??? I am going to try it and will let you know. Love this recipe!

  18. Don’t sub applesauce for the olive oil. It totally changes the cookie – and not for the better. They would not hold together. Tasted great but we ended up eating them like granola – all crumbled. I have another batch of the ORIGINAL recipe in the oven now. Don’t try to mess with what has been a success. Love this recipe.

  19. The second batch is perfect. As they say, if it’s not broke don’t fix it.

  20. Would these work with coconut sugar instead? Could I use whole wheat flour instead of ww pastry flour? These look great!

  21. I discovered this recipe about 2 1/2 years ago / Do you know how many times I have made them ? So many I can no longer count – This is an amazing recipe – As soon as I make a batch they are literally all gone soon enough – Many many thanks and keep up the great work !

  22. Has anyone tried making these without sugar and just using more honey or maple syrup or something? I’m looking for good sugar free cookies.
    Thanks

  23. Tastes great with a dollop of peanut butter.Next time I will incorporate in the batter.

  24. thanks so much for this recipe
    it is so simple and turned out great.

  25. I followed this recipe exactly, and sorry to say, these cookies really weren’t for us. My two cookie obsessed kids even spat them out! They just tasted like olive oil. 

  26. I swapped the almonds for 1/2 cup of orange zest (finely cut), works great with the coconut. 

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