Hey! Hiiii. How's it going? Happy new year!!
For some of you the first day back to work/school/life is today and if so, lucky you! I started back up last Tuesday and because of that, it has taken me awhile to muster the energy to blog right away. It was also extremely cold last week and when it's like that I never want to do much. But! Now I'm back and working on ideas for the new year. I'm so excited for 2018 - I have a feeling it's going to be even better than last year! :)
Over the break I spent a lot of time cooking and was able to try a bunch of recipes from the new cookbooks I received for Christmas. A few of my favorites include: Dining In, Food52 A New Way to Dinner, and the Vanilla Bean Baking Book. It was so nice to cook and try new recipes without photographing them!
Because sometimes...I just want to be a normal person and eat food while it's still hot. Haha.
While I don't follow any diets or strict detoxes, I do like to eat healthier at the start of the year and the best way I have learned how to do so (for me at least) is to eat all the soups. Soup season is my FAV. I wanted to share this recipe with you because I make a version of it all the time. Sometimes I add a cooked potato, cauliflower, butternut squash, spinach, or any other leftover vegetables I have lying around. Other times I omit the curry powder and coconut milk and just add regular milk or almond milk and season it with fresh herbs.
However you make this soup, it is totally adaptable to whatever you have at home in your kitchen. It is so healthy and has the most beautiful golden color, too!
Creamy Curry Ginger and Carrot Soup
makes 5 cups
- 1 tbl coconut oil or butter
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 1 inch piece of ginger root, peeled and chopped
- 2 cups roughly chopped and peeled carrots
- 1 1/2 tsp curry powder
- 1 cup vegetable or chicken broth
- 1 can (13.5 oz) coconut milk
- lime wedges, for serving
- cilantro, sour cream, and sliced radishes, for garnish (optional)
In a deep skillet over medium heat, melt the coconut oil. Add the onions, season with salt, and cook until soft, about 8-10 minutes. Add the garlic and ginger, and cook for an additional 1-2 minutes. Add the carrots and the curry powder. Stir in the broth. Bring to a simmer, and reduce heat to low. Cook for 10 minutes to slightly soften carrots and combine all of the flavors.
Carefully transfer the soup to a high speed blender or food processor. Add the coconut milk (this will cool the soup down). Blend on high speed for a few minutes or until soup is completely smooth and creamy. Add more broth as necessary to thin out soup if desired.
Serve with fresh lime wedges, cilantro and a dollop of sour cream.