Curried Carrot and Coconut Soup
I wish I had a more sophisticated palate, sadly, I don’t think my palate developed beyond that of a ten-year-old’s.
I wish I was more open to all the wonderful varied food out there, yet there are so many things I just can’t bring myself to like – such is the plight of the picky eater.
I was at a fancy restaurant recently where everyone was excited to try roasted bone marrow, everyone but me, “I’m a vegetarian” I said – I’m beginning to hate that label, it feels limiting.
“That’s ok,” says the waiter, “We’ll find you something equally special.”
I ended up with an un-special plate of pasta with tomato sauce, and watched my dining companions literally moan with pleasure at every bite.
I should be eating that! I thought to myself, my people were sucking marrow from bones centuries before Fergus Henderson put roast bone marrow on the culinary map.
For over a decade I wouldn’t eat soup because my family kept reminding me that I hated soup as a child.
And then one day I was stuck in a cabin and all we had was minestrone, I didn’t want to seem irrational so I ate it. I realised then that maybe I didn’t hate soup after all, and now I can’t imagine why anyone would hate soup, especially with so many kinds out there.
Soups aren’t only heart-warming and nourishing; soups warm and nurture the soul.
Soups are healing, uplifting and comforting, there nothing more satisfying than a warm bowl of homemade soup on a cold dreary day, or when sick or feeling a little down.
I wish I made soup often – especially around this time of year when every day feels like a soup day; did you know that January was national soup month in the US?
I’ve been collecting soup recipes and working my way through them this winter…
I knew I was going to love this soup the minute I saw the ingredients; carrots, coconut milk, ginger and curry powder.
Curried Carrot and Coconut Soup (Slighty adapted from the Kitchn)
- 2 tablespoons coconut oil
- 1 onion, peeled and roughly chopped
- 2 – 4 tomatoes, roughly chopped
- ½ habanero pepper
- 6 cups carrots, unpeeled and roughly chopped (about 6 – 8 medium-sized carrots)
- 3 ½ cups vegetable stock
- 1 15-ounce can full-fat coconut milk
- 1 ½ tablespoons freshly chopped ginger root
- 1 tablespoon curry powder
- 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 tomatoes, pepper, carrots and cook for another 6 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 the carrots are soft, carefully blend the soup in batches in a blender or use an
immersion blender and puree until smooth.
- Season with salt and pepper and garnish with herbs, chili flakes and more coconut milk if desired.
Prep and cook time for this easy recipe is 30 – 40 minutes and serves about 6 – 8
This is by far one of the best meals I’ve ever made; the thing about this soup is that, it’s not just good… it’s really, really good. It‘s spicy, creamy, and savoury with a hint of sweetness from the carrots.
It’s also soothing, the week I made this, I had a bowl every night at dinner and could just feel my worries slip away with every spoon – it’s restorative.