Spiced Coconut Carrot Soup
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Total Time: 15 mins
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Hands-on Time: 10 mins
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Makes: 4 bowls of soup
Ingredients
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2 tablespoons olive oil
2 pounds carrots, peeled and chopped
1 teaspoon Frontier Co-Op Garlic Flakes
½ teaspoon Frontier Co-op Ceylon Cinnamon
½ teaspoon Frontier Co-op Ground Ginger
½ teaspoon Frontier Co-op Ground Fennel
⅛ teaspoon Frontier Co-op Ground Cloves
½ teaspoon salt
1 can (15 ounces) full-fat coconut milk
1 to 2 cups broth, for thinning
Frontier Co-op Black Pepper, for serving
Directions
- In a large pot over medium heat, add olive oil and chopped carrots. Let cook for a few minutes then stir in garlic flakes, ceylon cinnamon, ginger, fennel, cloves and salt, cooking until fragrant. Add all but ¼ cup of coconut milk.
- Bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes, until carrots are tender.
- Carefully transfer soup to a high-powered blender. Puree, adding about ½ cup broth as needed to thin soup down to a nice consistency.
- Transfer soup back to pot and heat over medium until warm. Divide into 4 bowls, drizzle with reserved coconut milk and finish with black pepper.
