Wednesday, September 9, 2015

Coconut Carrot Soup

This soup is wonderful. It is warm and creamy, and has a delicious sweet coconut flavor. It was probably the simplest soup I have ever made and one that I will make again. 

1 tbsp cold-pressed coconut oil or olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 tsp ground turmeric 
10 medium size carrots, peeled and sliced
5 tomatoes, chopped
water, enough to cover
salt & black pepper
1 can (14 oz) full fat coconut milk

Heat oil in a pot. Add onions, garlic and turmeric and sauté until soft and fragrant. Add carrots and tomatoes and cook for a minute or so, while stirring. Now add water, salt and pepper, cover and let simmer for 30 minutes or until the carrots are tender.

When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste and adjust the flavors. Serve the soup in bowls with a swirl of Greek yogurt.

Source: adapted from Green Kitchen Stories
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