Curried Coconut-Carrot Soup

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

• Calories: 317 Calories

Ingredients

• ½ teaspoon ground ginger
• ½ teaspoon kosher salt
• 1 teaspoon curry powder
• 1 cup vegetable stock
• 1 small onion, quartered
• 1 pound carrots, peeled and cut in chunks
• ⅓ cup raw cashews
• 1 (14 ounce) can unsweetened light coconut milk

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

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

Step 3

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

Step 4

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

Step 5

Remove to a medium saucepan; stir in stock.

Step 6

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