Vegan Carrot Coconut and Ginger Soup with Green Curry
This delicious soup is full of flavors with carrots, ginger, garlic, coconut milk, and green curry paste.
Servings: 6
Calories: 170.9kcal
Equipment
- Chef's knife
- Dutch oven or other heavy-bottomed pot
- Wooden spoon
- High-powered blender or food processor
Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 pound carrots peeled and sliced into ⅛" thick disks
- 3 stalks celery chopped
- 1 medium medium yellow onion chopped
- 4 teaspoons fresh ginger peeled, finely chopped
- 3 large garlic cloves, minced
- 1 teaspoon kosher salt
- 4 cups vegetable broth
- 1 ⅓ cups russet potatoes peeled, chopped
- 1 tablespoon brown sugar packed
- ½ cup coconut milk
- 2 tablespoons Thai green curry paste
- 1 tablespoon lime juice
Instructions
- Heat the olive oil in a large pot, such as a Dutch oven, over medium heat. Add the carrots, celery, onion, ginger, garlic, and salt, and toss to coat. Sauté until the vegetables slightly soften, about 10 minutes.
- Pour in the stock and simmer for 10 minutes. Add the potatoes and simmer for another 5 minutes or until everything is tender.
- Pour the soup into a blender (in batches if necessary) and puree until completely smooth.
- Pour back into the pot and stir in the brown sugar, coconut milk, green curry paste, and lime juice. Rewarm if necessary. Correct for any seasoning. Serve warm.
Nutrition
Calories: 170.9kcal | Carbohydrates: 21.5g | Protein: 2.3g | Fat: 9.3g | Saturated Fat: 4.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.7g | Sodium: 1088.5mg | Potassium: 518.4mg | Fiber: 3.4g | Sugar: 8.5g | Vitamin A: 13842.6IU | Vitamin C: 10.2mg | Calcium: 57.1mg | Iron: 1.4mg