This one pot Carrot and potato soup is the perfect winter warmer on a cold day. Easy and fast to make, heathy and delicious and sooooo creamy. A real crowd pleaser!
- 1 tablespoon Olive oil
- 1 lbs (450g) Carrots, peeled and sliced (about 4 big carrots)
- 1 Yellow onion, peeled and chopped
- 2 Garlic cloves, peeled and chopped
- 1 tablespoon ginger, grated
- 1 lbs (450g) potatoes, peeled and chopped (about 2 medium sized)
- 4-5 cups (1 liter) vegetal broth
- 1 14oz (400g) can of coconut milk, preferably full fat
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 teaspoon yellow curry powder (mild or spicy)
- 1 lime, juiced
- Topping: red pepper flakes or fresh chili slices and fresh cilantro for topping (optional)
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Add the oil, carrots and onions to a large soup pot or Dutch oven and sauté over medium heat for a few minutes until the onion is translucent.
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Stir in the minced garlic, ginger and spices and sauté for another minute or until till fragrant.
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Add the potatoes, vegetal broth and coconut milk (optional reserve about little of the coconut milk to top the soup with if desired). Bring the soup to a boil, stir well and then reduce to a simmer for about 10-15 minutes, or until the vegetables are fork tender.
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Turn the heat off and blend until smooth and creamy with an immersion bender. Stir in the freshly squeezed lime juice to taste and season with more salt and pepper if needed.
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Serve hot with a drizzle of the reserved coconut milk and for a spicier soup, top with some red pepper flakes, fresh chili and cilantro if desired. Tastes great with some crusty bread for dipping.