CURRIED COCONUT-CARROT SOUP

Curried Coconut-Carrot Soup image

Roasted carrots and onions bring rich flavors to this coconut-carrot soup with ginger.

Provided by Oster® Versa®

Categories Trusted Brands: Recipes and Tips Oster® Versa® Brand

Yield 4

Number Of Ingredients 8

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Ingredients

1 pound carrots, peeled and cut in chunks
1 small onion, quartered
⅓ cup raw cashews
1 (14 ounce) can unsweetened light coconut milk
1 teaspoon curry powder
½ teaspoon ground ginger
½ teaspoon kosher salt
1 cup vegetable stock

Steps:

Preheat oven to 350 degrees F.
Place carrots and onion in an ungreased shallow baking pan; roast 30 to 35 minutes or until tender.
Transfer to Oster® Versa® Performance Blender; add cashews, coconut milk and seasonings. PULSE on HIGH 2 to 3 times.
Blend on HIGH for 1 to 2 minutes or until creamy.
Remove to a medium saucepan; stir in stock.
Cook over medium heat until heated through, about 5 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 19.8 g, Fat 26.7 g, Fiber 5.1 g, Protein 5.2 g, SaturatedFat 19.7 g, Sodium 473.5 mg, Sugar 6.8 g