Curried Coconut & Carrot Soup with Ginger & Cashews
Blender Required

Curried Coconut & Carrot Soup

with Ginger & Cashews

35 MIN
$15.99 2 Servings
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From the Test Kitchen

This vibrant soup is packed with bold flavors thanks to fresh ginger, vadouvan curry powder, and rich coconut milk, which you'll simmer with carrots, onion, chicken broth, and more before blending until smooth and creamy.
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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Curried Coconut & Carrot Soup with Ginger & Cashews
Title
  • 1 cup Chicken Bone Broth
  • ¾ lb Carrots
  • 1 Yellow Onion
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 Lime
  • 2 cloves Garlic
  • 1 Piece Ginger
  • 1 oz Sweetened Toasted Coconut Chips
  • 6 Tbsps Roasted Cashews
  • 2 tsps Vadouvan Curry Powder

Curried Coconut & Carrot Soup

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 teaspoon (you may have extra). Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Halve the lime crosswise. In a bowl, combine the coconut chips and lime zest.

2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped ginger, carrot pieces, and curry powder (if the pot seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 4 to 5 minutes, or until the onion is softened and translucent. Add the chopped garlic and cashews. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Carefully add the broth, 1/2 cup of water, and all but 2 tablespoons of the coconut milk; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally, 5 to 6 minutes, or until the carrots are tender when pierced with a fork. Turn off the heat.

Start the soup
Blend the soup & serve your dish
3 Blend the soup & serve your dish

Working in batches if necessary, carefully add the soup and the juice of both lime halves to a blender. Blend on high until smooth. Taste, then season with salt and pepper if desired. Serve the finished soup drizzled with the remaining coconut milk. Garnish with the lime coconut chips. Enjoy!

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