Curry Carrot Soup Recipe Coconut Milk. Stir in kale until wilted and tender. Add garlic and curry paste;
Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. In a medium stock pot melt the butter over medium high heat.
Let All The Ingredients Simmer For 30 Minutes.
Add the spices and curry paste to the pot and continue to cook for another 5 minutes. Stir in kale until wilted and tender. Add chopped carrots and cook for another 7 minutes.
Add Chicken And Carrots And Simmer For About 10 Minutes, Or Until Carrots Are Tender.
Cook, stirring occasionally, until softened, 20 to 25 minutes. Add the roasted carrots and the can of coconut milk. Once the onions, celery, and ginger have cooked, add the grounded coriander, curry powder, and turmeric.
Add The Carrots To The Pot Along With The Coconut Milk And Vegetable Broth.
Transfer everything to a blender (this will need to be done in batches) and blend until completely smooth. Instructions heat oil in a large soup pot over medium heat. Saute diced garlic, ginger, onion, and carrots in coconut oil with salt and pepper for 10 minutes.
Add Curry And Stir To Combine.
Pour in the coconut milk and vegetable stock. Fill up the empty can with water and add it to the pot. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
Increase Heat To High And Bring To A Full Boil.
Allow to cool slightly, and then puree in a blender, working in batches if needed. Cube sweet potato and combine with lentils, vegetable stock, and sauteed vegetables. Heat coconut oil or vegetable oil in a large soup pot over medium heat, and add in chopped onions.