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Carrot-Ginger Soup With Curry & Coconut Milk

Alexandra's Kitchen
  • minutes
  • Serves

INGREDIENTS

1 1/2

lbs Carrots

4

stalks Celery

1 tbsp

Coriander seed or ground coriander

1

small knob Ginger

2

Onions, small

1 can

Coconut milk, unsweetened

1

Black pepper, freshly cracked

1 tbsp

Curry powder

2 tsp

Kosher salt

1/2 tsp

Turmeric

3 tbsp

Olive oil