Creamy Coconut and Carrot Curry Soup
Yields: about 5 cups Prep Time: 15 minutes Total Time: 20 minutes
Loaded with the antioxidant, beta carotene, this soup is full of nutrients from carrots to garlic and ginger. Coconut milk rounds out the mild curry flavor, making it a family friendly dish to boost the immune system! Plus, it introduces a worldly flair to the table!
1 1/2 cups carrots, diced (about 4 -5)
3/4 cup white or yellow onion, diced
3 -4 cloves garlic, diced (about 2 1/2 teaspoons)
1 tablespoon butter
1 tablespoon olive oil
3/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon mild yellow curry powder
3 1/2 cups chicken or vegetable broth
1/4 cup, plus 2 tablespoons whole fat coconut milk (in a can)
1. Prepare vegetables by dicing carrots, dicing onions and chopping garlic.
2. Heat a sauté pan with 1 tablespoon of butter and 1 tablespoon of oil and add carrots, onions, and garlic. Let cook for a few minutes.
3. Add curry powder, salt, and ginger and stir.
4. Stir in stock and coconut milk. Cook for another 5 – 7 minutes. Remove from heat.
5. Using a hand-held immersion blender or high speed blender (Be careful with certain machines and hot liquids. Be sure to use according to guidelines from manufacturer.)
6. Puree until smooth. Serve immediately.
I recently had my wisdom teeth out. This so-called “routine” procedure has turned my life upside down – for many reasons. First, I love food, and not being able to eat as I normally do, has greatly hindered my ability to enjoy life. What makes things even more complicated is that I ended up with minor complications that have delayed my healing. So, when normally people would be back to solids, I am still on a pretty liquid diet.
As one who likes to heal with food, I have been trying to mix in some nutrient dense foods along with my chocolate ice cream. Vitamin C is a very healing nutrient, while garlic, onions and ginger greatly support the immune system.
This soup started as some random evening meal for me. I loaded it with fresh garlic, ground ginger and curry powder since I thought this was just for me. Coconut milk is a great ingredient to bring creaminess, healthy fats, and to round out any hint of spice.
So, I lightly cooked the base of my soup, and put it in my lifesaving (lately this machine seriously has been a lifesaver) high-speed blender, and voila! I have soup!
Well, as soon as I sat down to enjoy my creation and let the healing begin, the little feet started running towards me. I had requests from each of my three kiddos to try some. What started as little bowls, turned into bigger ones, with an idea to add a grilled cheese to the mix. And so was born our dinner for the evening.
My oldest isn’t a fan of spice, but she really enjoyed the hint of ginger and mild curry. There is a certain warmth that simply combining a little butter and heating with carrots, onions, garlic and broth that is only enhanced with the more unique flavors of ginger and mild yellow curry.
While my healing is still somewhat slower than I would like, I am doing my best to keep my best nutritional food forward in all of this. As a bonus, I found a new soup to add to the winter rotation – especially when we need an immunity boost!