This soup is perfect for one of those cold winter days. You know the ones where you would rather cuddle up on the couch, under a blanket and just stay there all day… With a big bowl of this warming soup!
It is creamy, delicious and vegan! Not to forget easy and fast.
My daughter loves this soup and calls it sunshine soup because of the beautiful, vibrant color. In the middle of winter you need something to brighten up your day, this soup will do just that.
Easy weekday lunch or dinner. Serve with some crusty bread for dipping and top with a little extra chili for a spicier soup, my kids are not a big fan of really spicy food and this way everyone can adjust it to their liking. Win Win for both adults and kids!
This soup is a winner, heathy and delicious and sooooo creamy.
- 1 tablespoon Olive oil
- 500 g Carrots, peeled and sliced (about 4 big carrots)
- 1 Yellow onion, peeled and chopped
- 2 Garlic cloves, peeled and chopped
- 1 tablespoon Ginger, grated
- 400 g Potatoes, peeled and chopped (about 2 medium sized)
- 1 liter Vegetal broth
- 1 Can of coconut milk
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Turmeric
- 1 teaspoon Curry powder (optional)
- 1 Lime, juced
- 1 Red chili, sliced (optional)
- A few springs of cilantro for decoration
Add the oil, carrots, onions, garlic and ginger to a large pot and sauté over medium heat for a few minutes until the onion is translucent.
Stir in the potatoes and saute for 1 minute more. Then add the vegetal broth, coconut milk and spices, if you like it a little spicier add the optional curry powder. Reserve about ½ dl of the coconut milk to top the soup with if desired. Boil for about 10-15 minutes until the vegetables are fork tender.
Turn the heat off and blend until smooth with a hand held bender. Add lime juice to your taste.
Serve hot with a drizzle of the reserved coconut milk and top with chilies and cilantro. Tastes great with some crusty bread for dipping.