Curried Carrot Soup

Carrots and coconut milk are a match made in heaven. Ginger and curry powder pack a flavorful punch.

1 tablespoon coconut oil or olive oil
1 small yellow onion, diced
1 pound carrots, washed, peeled, and sliced into 1/4-inch coins
2 teaspoons curry powder
1/2 teaspoon salt
1 3/4 cup water
1 cup coconut milk (I used homemade full-fat)
1/2 inch piece fresh ginger, grated
1/4 lemon, zested and juiced
pinch of cayenne powder (optional, if you like a bit of spice)
salt and pepper, to taste
chopped fresh cilantro, optional garnish
toasted unsweetened coconut, optional garnish

View the full recipe at Nourishing Matters →