The carrot soup with coconut milk is a light, flavorful first course. A perfect comfort food that won’t weigh you down. You can choose any type of curry, red, green, or Indian, depending on your taste. Serve it with black bread croutons and lime juice; it will be even more delicious.

Cost: Medium
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

1.1 lbs carrots
2 tbsp extra virgin olive oil
1 stalk celery
1 onion
6.8 oz canned coconut milk
1 tsp curry
salt
4.2 cups water

Tools

1 Pot
1 Peeler
1 Immersion Blender

Steps

Peel the carrots and chop them into pieces. Finely chop the celery and onion. In a pot, add the oil and chopped vegetables. Sauté for a couple of minutes and add the curry. Add the carrots and stir well. Let it flavor for 5 minutes, stirring often. Pour in 4.2 cups of water and let cook for 45 minutes. Adjust salt. Blend with an immersion blender and add the coconut milk off the heat. Serve immediately while hot.