Due to this new addition and learning the ropes of having a cute new un-housetrained soul running around, I have had a bit less time to chop and prep and blog this week. So luckily I came home to a delicious Curried Coconut Carrot Soup today!
Tony found this recipe on thekitchn.com. We had a mountain of carrots in our fridge and this was just the recipe to make a dent in it. It was quick and easy enough to make with a pup running around
2 tablespoons coconut oil (or grape seed oil)
1 onion, peeled and roughly chopped
6 cups carrots, unpeeled and roughly chopped (this required about 8 medium-sized carrots)
3 1/2 cups vegetable stock
One 15-ounce can full-fat coconut milk
1 1/2 tablespoons freshly chopped ginger root
1 tablespoon curry powder
1/2 teaspoon chili flakes
Salt and pepper to taste
Heat the coconut oil in a large soup pot and add the onions. Cook the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.
When carrots are soft, blend the soup in batches in a blender or use an immersion hand blender and puree until smooth. Season with salt and pepper.
A delicious surprise for lunch!