Recipe by ElizabethKnicely
Found in March 2013 Women's Health
Top Review by KateL
Healthy and delicious, a perfect starter for a company dinner. The lime juice added a bright note, and the curry powder and cardamom were subtle. To save time, I cut the carrots into thin coins because my Vitamix has power. My Goya coconut water came in an 11.8 oz. can, and I opted to fill to 2 cups with water; as a result, my soup was a bit thin; it would have been better to add the 11.8 oz. and forget the rest. Warning: this filled my 70 oz. Vitamix to the Max line. This reminds me of a company dinner, but I imagine you could fill a thermos with this and snack on this all afternoon without it ruining your figure. Thank you for sharing. Made for Please Review My Recipe tag game.
- 1 tablespoon coconut oil
- 1 lb carrot, peeled and chopped
- 1 sweet potato, peeled and chopped
- 1 yellow onion, chopped
- 1 tablespoon fresh ginger, peeled and chopped
- 3 cups low sodium vegetable broth
- 2 cups coconut water
- 2 tablespoons lime juice
- 1 -2 teaspoon curry powder
- 1⁄4 teaspoon cardamom
Directions See How It's Made
- 1. In a saucepan over medium heat, heat oil. Add carrots, sweet potato, and onion. Cover and cook, stirring occasionally, until vegetables are softened and brown slightly, about 10 minutes. Add ginger, stir, and cook 1 minute. Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes, or until vegetables are soft.
- 2. Transfer soup to a blender and puree until smooth. Add coconut water and blend to combine. Return soup to saucepan, add lime juice, curry powder, and cardamom. Stir, then heat through. Garnish with red pepper, pepitas, basil, and green onion, if desired.