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Vegetarian & Vegan Soups

Creamy Coconut-Carrot Soup
3 Tbsp. olive oil
1 large yellow onion, chopped
3 garlic cloves, peeled and smashed
2 bay leaves
2 tsp. brown sugar
Salt and pepper
1 tsp. cumin seeds
Pinch cayenne pepper (optional)
2 tsp. ground turmeric
5 cups water
2 1/2 lb. carrots, peeled, halved lengthwise, and cut into 1/2" pieces
1 (14-oz.) can light coconut milk
2 Tbsp. unseasoned rice vinegar
Plain yogurt, cilantro leaves, and chopped roasted cashews, for garnish
Lime wedges, for serving
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Creamy Coconut-Carrot Soup

Creamy Coconut-Carrot Soup

Creamy Coconut-Carrot Soup
  • Servings:Serves 6 to 8
  • Prep Time:15 minutes
  • Cook Time:40 minutes
1. Combine oil, onion, garlic, bay leaves, brown sugar, 1 1/2 teaspoons salt, the cumin, and cayenne (if using) in a large saucepan over medium. Cook, stirring frequently, until onion is very soft and just beginning to brown, 12 to 15 minutes. Add turmeric and cook, stirring constantly, 1 minute.
2. Add water and carrots and bring to a boil over high, then reduce to medium and simmer until carrots are very tender, 20 to 25 minutes.
3. Discard bay leaves, then stir in coconut milk and remove from heat. Working in batches, carefully transfer soup to a blender and puree until completely smooth, about 1 minute, transferring to a clean pot or large bowl as you go.
4. Stir in vinegar, then season with salt and pepper to taste. Divide among bowls, garnish with yogurt, cilantro, and cashews, and serve with lime wedges.
Source: Hannaford fresh Magazine, January-February 2021