Creamy Curried Coconut Carrot Soup

With the weather cooling soups are back on the menu! Soups are one of my favourite dishes; they are often super easy to make and almost always good! There are so many different soups to make but sometimes we can get stuck in a rut making the same soups over and over again but they certainly do not have to be boring! If you’re thinking, “It’s October, not another plain old pumpkin soup…”, then change things up with this amazing creamy curried coconut carrot soup

It starts out with a base of carrots, onion, ginger and garlic moving onto a coconut milk broth and it’s seasoned with the perfect blend of spicy Thai red curry paste, sweet coconut sugar, salty fish sauce and sour lime juice! Everything is pureed until smooth and if the blending and coconut milk did not make it smooth enough for you, the addition of creamy tahini will! This curried coconut carrot soup is great as a light meal with a sandwich or salad, etc. and it’s also great as a side. You can easily make this soup a day or more ahead of time and reheat it so it’s a perfect, no effort, tasty, side dish for holiday dinners like Thanksgiving and Christmas!

For this creamy curried coconut carrot soup I used Grace Organic Coconut products which can be found in the international aisle of your local grocery store! If your grocery store doesn’t have an international aisle, then you can find it in the respective general sections.

Throw some Grace Coconut Chips on for a crunchy garnish!