Now that things are winding down a bit, and the weather is getting colder, it’s a perfect time for comfort food like soup. I love making homemade soup because it’s much more economical and delicious. The recipe I’m sharing today is super easy and requires few ingredients that you probably already have. You can adjust or add spices to your taste. I know a lot of people are a fan of making big batches and freezing, but personally I like making a small batch(if it’s just for me) and then finishing it over the next few days. I find that freezing soups changes the flavor sometimes.. or if I make like 8 servings they just end up sitting in my freezer for 6 months. Anyway, I hope you enjoy this recipe!
Recipe:Carrot Coconut Soup (Serves 2) adapted from Joy the Baker
- 1 clove of garlic,minced
- 1/2 onion,chopped
- 1/2-1 Tbsp of minced ginger
- 2 cups of chopped carrots
- 1 1/2 cups of vegetable broth
- 1/4 tsp curry powder
- dash of dried chipotle chili pepper(or other type of chili pepper like cayenne,paprika..)
- 1/2 can of full fat coconut milk(or light)
- salt/pepper to taste
1)In a pot, add a tablespoon of oil(I used coconut oil) and cook garlic ,onions and ginger for a few minutes until onions are translucent. Be careful not to burn it!
2)Add carrots and cook for another 2-3 minutes until it’s cooked down a bit
3)Add the broth and spices. Bring to a boil.Turn to low.
4)Simmer for 30 minutes until carrots are very soft
5)(Optional)Turn down the heat and let cool 20 minutes before transferring to blender
6) OR Blend it right in the pot with an immersion blender
*you might want to blend it in batches if you have a small blender like me
7)Pour the blended soup back into the pot and simmer. Add the coconut milk and stir. Season with salt and pepper to your taste
8)Serve with a chopped cilantro and/or pumpkin seeds or a drizzle of olive oil.
Peace and happy bellies,