Recipes
Coconut Curry Carrot Soup with Avocado Crème Fraiche and Pepitas
6 servings
45 minutes total
Shopping list
Ingredients
- 3 oz shallots
- 1 serrano pepper
- 6 cloves garlic
- 2 lb carrots
- 2 tablespoons coconut oil
- 2 tablespoons ginger stir-in paste
- 1 ½ teaspoons avocado toast seasoning, divided
- 1 (4 oz) jar red curry paste
- 4 cups reduced-sodium chicken (or vegetable) stock, divided
- 1 (13.66 oz) can coconut cream (or milk)
- ¼ cup pickled sliced jalapeños
- 2 green onions
- ¼ bunch fresh cilantro
- 8 oz crème fraiche
- ¼ cup prepared guacamole
- 2 limes
- 6 tablespoons pepitas
Steps
- Coarsely chop shallots and serrano pepper (remove seeds and membranes if desired); smash garlic. Peel carrots, then slice into ½-inch rounds.
- Preheat large saucepot on medium 2–3 minutes; add coconut oil, shallots, garlic, serrano, ginger, carrots, and 1 teaspoon seasoning. Cook 8–10 minutes, stirring occasionally, until vegetables soften. Stir in curry paste and cook 2–3 more minutes. Stir in stock and coconut cream; bring to simmer. Cover pot and simmer 18–20 minutes, until carrots are very tender.
- Meanwhile, drain jalapeños (reserve 2 tablespoons pickling liquid), then finely chop. Thinly slice green onions; remove cilantro leaves from stems (¼ cup). Slice limes into wedges. Combine in small bowl: crème fraiche, 2 tablespoons jalapeños, reserved pickling liquid, guacamole, and remaining ½ teaspoon seasoning until blended. Chill until ready to serve.
- Puree soup in blender until smooth, working in batches (to avoid injury, do not fill blender more than halfway and do not seal lid completely). Serve soup garnished with avocado crema, pepitas, green onions, cilantro, and lime wedges.
Amount per ⅙ recipe serving: Calories 600, Total Fat 36g, Sat Fat 25g, Trans Fat 0g, Chol 35mg, Sodium 650mg, Total Carb 59g, Fiber 5g, Total Sugar 44g, (Incl. 1g Added Sugars), Protein 9g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 15%