Recipe: Curried Coconut Carrot Soup
Gluten-free, vegan, soy-free, vegetarian — odds are someone with a food sensitivity will be sitting around your table enjoying a meal this holiday season. Why not make a soup everyone can love? This carrot soup is creamy, satisfying and flavorful — the hallmarks of any great recipe. Oh, and it takes about 30 minutes from start to finish, making it a welcome, easy recipe to add to the lineup.
For me, soup is all about comfort; that first sip (or in some cases slurp) when tucking into a hearty bowl and wiping up the last drops with a tear of fresh bread. The experience is full of coziness, security and nourishment. It’s a one–bowl meal, often needing no adornment or flashiness. But because it’s a simple food, it can be tough to get just right. This week we’ve had plenty of suggestions for last minute add-ins or non-traditional croutons to dress up our bowls, which are great ideas. But, in the end, there’s nothing greater on a fall evening than stirring a pot of earthy, healthful soup all eaters can enjoy.
This soup relies on the inherent sweetness of market-fresh carrots, the creamy silk of whole coconut milk and the heat from ginger and curry powder. It’s simple to make, yet feels bold and complex in flavor. Served as the starter to a holiday meal or as the centerpiece at a casual supper, this unique combination will be sure to go fast. The recipe is vegan, gluten-free, soy-free, and full of healthy ingredients. It’s my new favorite soup!
Curried Coconut Carrot Soup
serves 6 to 8
2 tablespoons coconut oil
1 onion, peeled and roughly chopped
6 cups carrots, unpeeled and roughly chopped (this required 8 medium-sized carrots for me)
3 1/2 cups vegetable stock (I like the flavor of ‘No Chicken’ stock by Imagine Foods)
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. Sweat 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, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.
• Related: Roasted Red Kuri Pumpkin and Coconut Soup
(Images: Leela Cyd Ross)