Carrot Coconut Curry Soup

Ingredients

• 450 g carrots
• 1 tbsp olive oil
• 1/2 medium yellow onion
• 2 cloves garlic
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 500 ml vegetable or chicken broth
• 200 ml coconut milk (full-fat)
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1 tbsp lime juice(optional)

Instructions

1. 1

   Prep (about 10 minutes): Peel and slice the carrots; finely chop the onion and mince the garlic.

2. 2

   Cook (about 20 minutes): In a pot, heat the olive oil over medium heat. Sauté onion for 4–5 minutes until softened, then add garlic and cook for 30 seconds. Stir in curry powder and cumin for 30 seconds.

3. 3

   Add carrots and broth, bring to a simmer, and cook for 15–18 minutes until carrots are very tender.

4. 4

   Blend: Carefully blend the soup until smooth (in batches if needed), then return to the pot.

5. 5

   Finish: Stir in coconut milk and warm gently for 2–3 minutes. Season with salt and black pepper, then stir in lime juice if using. Serve hot.