I am a northerner at heart having grown up in the burbs of Chicago and then lived in Michigan for five years, so I really shouldn’t be saying this…. but Florida can get pretty chilly sometimes! Last week it was in the low fifties every morning and today it is overcast and raining.
The dampness feels like it has settled in my soul and the only way to warm me up is with some triple C – curry, coconut, carrot – soup. The spicy ginger and curry accent the coconut milk and carrot perfectly to make a scrumptiously flavorful soup. It is very easy to make and adapt this soup to any taste and preferred level of spiciness. I love it served hot, room temperature, or cold.
This is basically a one pot (and blender/food processor) recipe, which can be made even simpler if you have the immersion blender that I wish I had.
Coconut and Carrot Soup
🐇 2 pounds of carrots
– 1 medium onion
– 1 tbsp grated ginger
– 1 tsp of minced garlic
– 40 oz vegetable stock (I use Better Than Bouillon Organic Vegetable Base)
– 1-2 tbsp curry
– 8oz can of coconut milk*
– salt and pepper
Peel and roughly chop the carrots and onion. Place them in a large pot with the grated ginger and garlic and add the vegetable stock (which should immerse all ingredients, if not add more) and curry. Bring to a rolling boil over medium heat and cook until the carrots are tender – about 35 minutes.
When cool enough for you to handle, blend carrot mixture, coconut milk, salt and pepper in a high powered blender or food processor (I have to do mine in batches) until smooth.
🔥Top with Sriracha sauce to taste 🔥
* FYI I recommend finding canned coconut milk that contains no added gums, thickeners or stabilizers because these are known to aggravate sensitive stomachs.