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Curried Coconut Carrot Soup
Dennis Walsh
I enjoy being creative when it comes to cooking. I am also very frugal so I try to stretch the dollar.
Ingredients
  • 2 tablespoons coconut oil
  • 1 onion, peeled and roughly chopped
  • 6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)
  • 3 ½ cups vegetable stock (I like the flavor of ‘No Chicken’ stock by Imagine Foods)
  • One 15-ounce can full-fat coconut milk
  • 1 ½ tablespoons freshly chopped ginger root
  • 1 tablespoon curry powder
  • ½ teaspoon chili flakes
  • Salt and pepper to taste
Steps
Directions at thekitchn.com
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