Curried Coconut-Carrot Soup

Curried Coconut-Carrot Soup

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

Calories
317 Calories

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.
Curried Coconut-Carrot Soup
Curried Coconut-Carrot Soup
Curried Coconut-Carrot Soup
Curried Coconut-Carrot Soup

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

Categories

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