Posted in recipe category: Soups
Ingredients
- 1 lb carrots, peeled, thinly sliced
- 1 stalk celery, diced
- 2 tsp fresh ginger, grated
- 1 medium potato, peeled, diced
- 3 cups vegetable broth, low-sodium
- 1 cup coconut milk, light, unsweetened
- 1 Tbsp olive oil
- 1 medium onion, diced
- 2 tsp curry powder
- 1/2 tsp ground cinnamon
- 1/4 tsp red pepper powder
- pinch salt
Directions
- Heat the oil in a large saucepan, over medium heat. Add the onion and celery and cook for about 5-7 minutes, stirring occasionally. When onion is translucent, add the curry powder, ginger, cinnamon and pepper powder and cook for another minute, stirring continuously.
- Add the carrots, potato and veggie broth and bring to boil, then cover and reduce heat to low. Simmer for about 20 minutes or until veggies are tender.
- In a blender, puree the soup in 2 batches. Avoid overfilling the blender and allow steam to vent between pulses.
- Pour soup in a pot and stir in the coconut milk and salt. Serve warm, garnishing with Greek yogurt, if desired.
