This carrot curry soup-- this silky, subtle, scented, sensuous, syncophant soup (okay, I just threw syncophant in there because I got carried away with the alliteration)-- is at once the perfect comfort food and a divine offering at a soup-and-sandwich potluck.
This soup recipe is both vegan and gluten-free, which means healing.
INGREDIENTS
1 T. Coconut Oil
1 large Onion, chopped into small pieces
1 Red Bell Pepper, chopped small
1 1/2 T. Curry Powder (or to taste)
1 thumb-sized raw Ginger, peeled and grated
3 large Carrots, peeled and chopped small *Picture shows grated carrots, but carrots chopped small blend to a much smoother texture in the finished soup.
1 3/4 C. Water (or Vegetable Broth)
1 - 14 ounce can of Coconut Milk
Celtic Sea Salt, to taste
Black Pepper, freshly ground OR Cayenne sprinkle (optional garnish)
Other spices and seasonings of choice (eg., cumin, turmeric, garlic etc.)
METHOD
Sauté Onion and Bell Pepper in Coconut Oil until fragrant and translucent
(Nothing like coconut oil to bring out that fragrance!)
Stir in Curry Powder, Ginger and Carrots for about 2 or so minutes.
Add in Water or Vegetable Broth and bring to a boil.
Put lid on pot and turn down to low setting, simmering for about 20 minutes until carrots are soft
Remove from heat and allow the mix to cool considerably before transferring, with Coconut Milk and Sea Salt, to a blender carafe (or, alternately, using a stick blender in the soup pot)
Do up the soup in a couple of batches if there is too much to safely do at once in the blender
Serve hot with black pepper ground at time of presentation, or a sprinkle of cayenne.
Enjoy this lovely warming soup!
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