I can tell the weather is changing because:
- I’m ready to for bed by 8:30.
- I crave a good bowl of soup.
Soup. Isn’t it a miraculous thing? My current favorite is a recipe I picked up from my friend, Liz, while in Maine.
Ok, so maybe carrot soup doesn’t sound too sexy. That’s why you add cream and curry powder. Then, you’ll find carrot soup to be very sexy and also akin to butternut squash soup!
Creamy Curried Carrot Soup
Heat 3 tablespoons of oil (coconut or olive) over medium-high heat in a large, heavy bottomed pot. Add 4 cups of peeled and sliced carrots, and saute for 10 minutes until slightly tender.
Next, toss in 1 large peeled and diced potato and 1 medium chopped yellow onion. Saute for 5 more minutes until onions are glossy and translucent.
Stir in 1 teaspoon of salt, 1/2 teaspoon white pepper, 1/2 teaspoon of ginger and 1 teaspoon of Madras curry powder.
Slowly pour in 3 cups of chicken broth or vegetable stock.
Bring the mixture to a boil and then turn the heat to “low” and cover. Simmer soup for 20 minutes until carrots are fork-tender.
Puree soup using an immersion blender or allow soup to cook and puree in batches in a blender.
Over low heat, stir in 2 cups of coconut milk (or 1 cup heavy cream + 1 cup milk). Season more to taste.
Now to decide whether I want a bowl before or after my nap…..
How do your habits change in cooler weather?
- 3 Tablespoons coconut oil
- 4 cups carrots, peeled and sliced
- 1 large Russet potato, peeled and chopped
- 1 medium yellow onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Madras curry powder
- 1/2 teaspoon ground ginger
- 3 cups chicken broth
- 2 cups coconut milk
- Heat oil in a large stock pot over medium-high heat. Add carrots and saute 10 minutes
- Add potato, onion and seasonings, and saute another 5 minutes or until onions are glossy and translucent.
- Carefully pour in broth, bring to a boil, then reduce heat to “low” and cover with a lid. Simmer for 20 minutes until carrots are fork tender.
- Cool slightly and puree soup in batches. Return pureed soup to pot. Over low heat, stir in cream until well combined. Add more salt and pepper to taste if desired and serve.