This coconut curry carrot soup has a lot of C’s—coconut, carrots, curry—but the most important C is the vitamin C!
Rainy days call for warm soup to toast our insides at the end of the day. This soup is a sweet and savory reminder that winter doesn’t have to be all that bad. Pair it with crisp garlic bread and you’ll have yourself a bowlful of happiness.
Ingredients:
4 tbsp butter
4 large carrots, sliced into rounds
1/2 yellow onion, chopped
3 cloves garlic, minced
1/2 orange or yellow bell pepper
1/2 tsp cumin
2 tsp yellow curry powder
5 cups chicken stock
1/2 cup coconut milk
1/2 tsp ground nutmeg
Salt and pepper
In a medium pot, melt butter and add sliced carrots, onion, garlic and bell pepper. Sauté over medium heat for six minutes or until vegetables become soft. Stir in cumin and curry powder and season to your liking with salt and pepper. Add chicken stock and simmer for five minutes.
Remove pot from stove and very carefully pour its contents into a blender. If your blender cover has a removable plastic piece, be sure to take it off and cover the open hole with a taut kitchen dish towel. If your blender has no such piece, remove the lid entirely and cover the top with a thick taut kitchen towel. This is so the hot steam is able to escape (a sealed blender will put the steaming contents under too much pressure and could damage your appliance).
Blend on liquefy setting for three minutes until contents become smooth. Pour in coconut milk and blend an additional 30 seconds. Pour into bowls, garnish with nutmeg and eat up!
This recipe is easily made vegetarian friendly by swapping chicken stock for vegetable stock. Chill this soup overnight and serve it up cold the next day as a dip for veggies and pita bread. It’s versatile and delicious, fresh and nutritious, and about a billion times better than anything you dump out of a can.
It’s excellent brain food that will boost your immunity and warm you up this winter.