Curried Coconut-Carrot Soup

Curried Coconut-Carrot Soup
  • 1 pound carrots, peeled and cut in chunks
  • 1 small onion, quartered
  • 1/3 cup raw cashews
  • 1 (14 ounce) can unsweetened light coconut milk
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt (optional)
  • 1 cup vegetable stock


  1. Preheat oven to 350 degrees F.
  2. Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.
  3. Transfer to Oster(R) Versa(R) Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.
  4. Blend on HIGH for 1 to 2 minutes or until creamy.
  5. Remove to a medium saucepan; stir in stock.
  6. Cook over medium heat until heated through, about 5 minutes.

04/10/2018
Curried Coconut-Carrot Soup, recipe PT15M PT1H 5 455 calories

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