This carrot soup is loaded with veggies and features vibrant curry paste and creamy coconut milk. And this big-batch recipe freezes well for up to 4 months. Enjoy this mildly spicy soup with a toasted mango-chutney-and-cheese sandwich, or thin the soup with more water or broth and use it as the base for a curry with chunks of firm white fish and broccoli. Source: EatingWell Magazine, September 2020

Carolyn Malcoun
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add carrots (and/or sweet potatoes or squash), onions (and/or shallots or leeks) and celery. Cook, stirring occasionally, until softened, 20 to 25 minutes. Add garlic and curry paste; cook, stirring often, until fragrant, about 30 seconds. Add coconut milk and water (or broth); bring to a simmer over high heat. Adjust heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, 30 to 40 minutes.

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  • Puree the mixture with an immersion blender or in batches in a regular blender until smooth (use caution when blending hot liquids). Return to the pot, if necessary, and add lime juice and fish sauce. Serve hot or let cool completely before refrigerating for up to 4 days or freezing for up to 4 months.

Tips

To make ahead: Refrigerate for up to 4 days or freeze for up to 4 months.

Nutrition Facts

186 calories; total fat 13.2g 20% DV; saturated fat 11.5g; cholesterolmg; sodium 595mg 24% DV; potassium 449mg 13% DV; carbohydrates 16.6g 5% DV; fiber 3.3g 13% DV; sugar 5g; protein 2.7g 5% DV; exchange other carbs 1; vitamin a iu 10153IU; vitamin c 8mg; folate 33mcg; calcium 51mg; iron 2mg; magnesium 51mg.