Coconut Curry Carrot Soup

This soup, a golden puree of carrots with curry spices and coconut milk, is a supremely comforting and satisfying way to get your vegetables when it is cold outside.

Serve it as a starter or alongside a sandwich or avocado toast for a fulfilling meal.

MAKE AHEAD: The soup can be refrigerated for up to 3 days, or frozen for up to 3 months. You may need to thin it with water when reheating.

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 teaspoons peeled, finely grated, fresh ginger root

1 teaspoon ground cumin

1 teaspoon ground coriander

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground turmeric

Pinch ground cayenne pepper

1½ pounds carrots (5 large), scrubbed well, cut into ¼-inch thick coins

4 cups low-sodium chicken broth

1 cup low-fat coconut milk

2 teaspoons honey

Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic, ginger, cumin, coriander, salt, pepper, turmeric and cayenne pepper; cook for 30 seconds, stirring, then add the carrots and the broth.

Increase the heat to high just to bring to a boil, then reduce the heat to medium-low, partially cover and cook for about 12 minutes, or until the carrots are tender.

Stir in the coconut milk and the honey, then puree using an immersion (stick) blender, or in several batches in a regular blender (if using the latter, remove the center knob of the lid so steam can escape, and place a paper towel over the opening to avoid splash-ups). Serve warm. Makes 6 servings (7½ cups)

Nutrition | Per serving: 140 calories, 5 g protein, 18 g carbohydrates, 6 g fat, 3 g saturated fat, 0 mg cholesterol, 430 mg sodium, 4 g dietary fiber, 9 g sugar

Ellie Krieger