It’s that time of year where the weather is shifting & it has you craving comfort food! Time to indulge with this hearty & healthy recipe. A family favourite that I’ve been making for years is my Coconut Carrot soup. Packed full of nutrition & sure to warm you up on a rainy west coast day!
- 1 tbsp of olive oil
- 1 whole onion, diced
- 2 gloves of garlic (I roast mine for more of a rich flavour)
- 1 bag of organic carrots, peeled & sliced
- 1 tsp of mild yellow curry powder
- 1/2 tsp of cumin
- 1 tbsp of freshly grated ginger
- 1/2 a cup of peeled & diced green apple
- 4 cups of chicken stock or veggie stock
- 1 can of coconut milk
- salt to taste
- pepper to taste
- plain yogurt (optional)
- pumpkin seeds (optional)
Heat oil in a dutch oven or a pot, dice onion. Add to pot. Sautés for 5 minutes or until onions are translucent & softened. Add in roasted garlic cloves. Peel carrots & slice them, adding them to the pot with seasonings (curry powder, cumin & ginger). Let them cook for approximately 5 minutes. Peel & dice half a green apple, let it soften slightly. Pour in stock of your choice, bring it to a simmer. Cover & cook for 25 minutes or until the carrot slices are completely soft. Let the ingredients cool slightly. Transfer to a Vitamin to puree until it’s smooth. You can use an immersion blender too, whichever you prefer 🙂 Taste the soup & add in salt & pepper to your preference. Top soup with a spoonful of plain yogurt & a handful of pumpkin seeds.
This soups pairs well with a crusty bread! The crusts are perfect for dipping. We love Honey Grove Bakery as the perfect pairing to this Family Favourite autumn meal.