Curried Carrot and Coconut Soup Recipe

Ratings5 out of 52,608 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesNadya6 years agoDoubled the recipe and used 1 Tbs. coconut oil instead of butter, added 1 tsp. sumac for citrusy flavor. Very easy and delicious! Would amp up the nutritional value by adding a 1/2 cup of red lentils at the beginning and topping with a sprinkle of toasted coconut, cilantro, and a little more sumac.Lance6 years agoMy pantry compelled several tweaks (perhaps in the spirit of this ad-hoc recipe). But the result was so tasty that I had to write down quantities so that I can do it again.Following all other instructions, I used these quantities and ingredients:3 tablespoons coconut oil1 pound carrots, post-peel weight1 tablespoon finely-diced ginger1 rounded teaspoon garam masala1 rounded teaspoon turmeric1 rounded teaspoon corianderabout 2 cups waterabout 2/3 cup almond milk1...