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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.
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
Trusted Brands: Recipes and Tips
Oster® Versa® Brand
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