Curried Coconut-Carrot Soup recipe

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Ingredients

1 pound carrots, peeled and cut in chunks
1 small onion, quartered
⅓ cup raw cashews
1 (14 ounce) can unsweetened light coconut milk
1 teaspoon curry powder
½ teaspoon ground ginger
½ teaspoon kosher salt
1 cup vegetable stock

Nutrition Info

317.4 calories
carbohydrate: 19.8 g
cholesterol: : -
fat: 26.7 g
fiber: 5.1 g
protein: 5.2 g
saturatedFat: 19.7 g
servingSize: -
sodium: 473.5 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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® Versa® 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.

Recipe Yield

4 cups

Recipe Note

Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.

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