We’re about to face another cold snap here in NJ, so warm soup is definitely on the menu for the upcoming week. This recipe was inspired by the pounds and pounds of carrots I receive biweekly in my Purple Dragon Co-Op share.
My fridge is always overflowing with them, and even though I shred them for salads, chop them for stews, juice them, and sometimes even give them to my health coaching clients, it seems I always have more than enough on hand. This soup is reminiscent of my Roasted Kabocha Soup, with carrots taking the place of squash.
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 1 ½ pounds of carrots, about 8 medium, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon tumeric
- 2 teaspoons curry powder
- 13.5 ounce can coconut milk
- 4 cups vegetable broth
- 3 tablespoons cashew butter
- ½ teaspoon sea salt
- Chopped greens or sliced scallions, for serving
- Heat the coconut oil in a large pot over medium high heat. Add the onion, and cook for about 5 minutes, until it begins to brown and turn translucent.
- Add the carrots, ginger and garlic to the pot and cook for about 5 more minutes, stirring frequently. If the vegetables stick to the pot, add a little broth.
- Add the curry powder, red pepper flakes, cumin and turmeric to the pot. Give everything a stir and let it cook for about a minute. Add in the coconut milk and broth. Bring to a light simmer. Cover and let simmer for 30 minutes or until the carrots are soft, stirring occasionally
- Remove the soup from the heat and puree with an immersion blender. If you don’t have an immersion blender, wait until the soup has cooled slightly and puree in batches in a regular blender. If the soup seems too thick, add a little bit more broth.
- Stir in the sea salt and cashew butter and return the soup to the heat. Cook for another minute or two, to let all of the flavors combine.
- Ladle into bowls and top with chopped greens or scallions. Enjoy!
Makes 6 servings