New year, new you. That’s what they say, right? Well I haven’t really started this year on the right foot so far. I’ve been indulging in leftover appetizers and junk food from New Year’s Eve all day. My one saving grace was soup. I had a warm, healthy bowl of soup today for lunch, and I’m thinking about doing it again tomorrow.
This curried coconut carrot soup is the perfect way to spice up your New Year. It’s loaded with flavors and creamy to boot. It’ll make you want to eat nothing but good-for-you food for the rest of 2015.
Okay, maybe it won’t prevent the occasional sugar cookie or sinful helping on mac and cheese, but it’ll get your going in the right direction for a while. I promise.
The real reason I made this soup is because I had a boatload of carrots. I bought a 2 kilo bag of carrots, not thinking about the fact that it wasn’t written in pounds. Never mind the fact that it weighed a boatload either. Obviously, my brain hadn’t accompanied me to the grocery store that day.
I had already used quite a few of these carrots in other dishes so I didn’t have too, too many left, but they were still on their way out. So I set out to make carrot soup with no direction what-so-ever. I scoured the pantry and found some onions and potatoes. Then I stumbled onto some coconut milk hiding behind cans of crushed tomatoes. It was the coconut milk that led me to the curry powder. Less than an hour later, we had soup.
Curried Coconut Carrot Soup
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 4 cups reduced-sodium vegetable (or chicken) broth
- 2 cups coconut milk
- 2 cups roughly chopped potatoes
- 6 cups roughly chopped carrots
- 1 tablespoon roughly diced fresh ginger root
- 1 tablespoon curry powder
- Salt & pepper to taste
- Chopped fresh chives (optional, for garnish)
- In a large stockpot, heat olive oil to medium-high. Add onions and sauté until translucent, about 5 minutes. Add the carrots and continue cooking for about 5 more minutes.
- Add the remaining ingredients. Cover the pot and bring to a slow boil. Continue cooking until potatoes and carrots have softened, about 20 minutes.
- With an immersion blender (or in batches with a food processor ), pureé the soup until smooth. Return to pot to warm and adjust seasoning with salt & pepper.
- Garnish with fresh chives before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg