Dessert for 4

Coconut Carrot Soup

Name: Coconut Carrot Soup
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large brown onion; 3 large carrots; 1/2 sweet potato; 3 cups vegetable stock; 5 oz coconut milk; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 2 cloves garlic; 1 inch piece fresh ginger; salt and pepper; 1 tsp organic coconut oil

$4.77for 445 minServes 4

Carrots, sweet potato, onion, garlic, and ginger simmer in seasoned stock before blending with creamy coconut milk.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions$1.29/lb typical	0.5 lb	$0.65Typical price
	Carrots$1.09/lb typical	0.6 lb	$0.64Typical price
	Sweet potatoes$1.29/lb typical	0.25 lb	$0.32Typical price
	Broth or stock$0.07/oz typical	25 oz	$1.74Typical price
	Coconut milk$0.14/oz typical	5 oz	$0.70Typical price
	Garlic$0.75 each typical	0.25	$0.15Typical price
	Fresh ginger$0.40/oz typical	1 oz	$0.40Typical price
Total for the servings shown		$4.77

Pantry staples you likely have

Dried herbs, spices and seasoning blendsSalt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Swaps

Swap Onions for Red onionsabout $0.20/lb more at typical prices

45 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Budget Desserts Cold-weather comfort Fall Winter

Typical price

$1.19 per serving$4.77 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 large brown onion
3 large carrots
1/2 sweet potato
3 cups vegetable stock
5 oz coconut milk
1/2 tsp ground cumin
1/2 tsp ground turmeric
2 cloves garlic
1 inch piece fresh ginger
salt and pepper
1 tsp organic coconut oil

Steps

Peel and chop the onion, carrots, and sweet potato, then mince the garlic and grate the ginger.
Heat the coconut oil in a large pot over medium heat and cook the onion for 5 minutes.
Add the carrots, sweet potato, garlic, ginger, cumin, and turmeric, and stir for 2 minutes.
Add the stock, salt, and pepper, then simmer covered for 25 minutes until the vegetables are tender.
Blend the soup until smooth with an immersion blender or countertop blender.
Stir in the coconut milk and warm the soup over low heat for 5 minutes without boiling.