Food · Vegan

Coconut Carrot Soup

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.20160223_185146-1

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.

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🔥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.

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