Carrot, Coconut, Curry Soup

 In the fall and winter I have an absolute love affair going with soup - especially at lunch time.

For years I used to buy my lunch, spending between $7-$15.00 per day on sodium laden, mostly processed restaurant meals because I told myself I just didn't have the time to cook foods from scratch.

But over the last few years, I've had a bit of an awakening when it comes to what I eat and the myth that cooking is a difficult task that should be avoided at all costs in the name of convenience.

This is a belief created by the advertising industry, not reality.

Most days now I look forward to coming home to cook. It's tactile and satisfying to create real food with real ingredients - not to mention a boon to the pocket book! Who knew you could create a complete meal with a bag of carrots, an onion, a few spices, and some broth?

During these chiily days of winter, I can't think of a more satisfying thing to take for lunch or serve for dinner!

Carrot, Coconut, Curry Soup
For printable recipe click HERE
Serves: 4-6
Prep time: 20 minutes
Cook Time: 45 minutes

Ingredients

• 1 white onion, diced
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 1 tsp cumin
• 1 tbsp Thai green curry paste
• 1 tsp curry powder
• 1 tsp brown sugar
• 6 cups peeled and chopped carrots (approx. 10 large carrots)
• 4 cups vegetable stock
• 1 8 oz can coconut milk
• salt and pepper to taste
•  fresh squeezed lime and cilantro

Directions

1. In a large saucepan, cook the onion and garlic in either a bit of olive oil, vegetable stock or  water for 3-4 minutes.    
2. Add the ginger and carrot and continue stirring. Stir in the spices and cook for a few more minutes.
3. Add the coconut milk and vegetable broth and let simmer lightly, uncovered for about 20-25 minutes or until the carrots are cooked through.
4. Either using an immersion blender or by placing the soup in a blender or food processor, puree until smooth and creamy
5. Add additional salt and pepper, lime and cilantro to taste and serve.