Sunday, February 13, 2011

Creamy Coconut Carrot Soup

OK, so this post is... two weeks late? I don't know why it is difficult to stay on an easy blogging schedule. I haven't been cooking much this past week so I guess I figured I could take some time off from he blog too. Shame, shame :)

So, here we are in the dead of winter and I was really wanting a rich, warm soup. I didn't want to go to the grocery store (It was -20 C out!!). I went through my fridge and thought I could maybe come up with a carrot soup recipe.

First, I was just going to find a recipe and do things the easy way, but nothing that I could find felt right. In the end, I made my own recipe and it was amazing! I based it off of a Carrot Ginger soup from the Everything Vegan Cookbook, but I changed so much, you'd barely know that I used it as a guide.

Here it is:

Creamy Coconut Carrot Soup 
  • 1 Tbsp olive Oil
  • 4 carrots, peeled and chopped
  • 1 Sweet Potato, peeled and chopped
  • 1 inch piece of ginger, minced
  • 1 onion, chopped
  • 2 cloves of garlic
  • 1/2 red lentils
  • 1 small green apple, peeled and chopped
  • 4-5 cups of vegetable broth (Four for a thick soup, five if you like it a bit thinner)
  • 1 can of coconut milk
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 3/4 tsp Cinnamon
  • 1 tsp salt

First step is to prep all the ingredients. Get everything peels and chopped and ready to go in the pot. Heat a large soup pot over medium heat and add the olive oil. Next add the onion, garlic and ginger and heat until the onions become soft and translucent. 
Next add in the carrots,potato and apple and stir and heat for another minute or so. Add in the Cinnamon, Thyme and bay leaf then the lentils and broth.
Bring the soup to a boil and then lower to the heat and let the soup simmer for about 15 - 20 minutes, until the lentils are cooked and the vegetables are soft.

 Once cooked either transfer the soup in batches to a blend, or use an immersion blender (that's what I used) to combine all the vegetables. Once smooth stir in the coconut milk and salt. Put the soup back on the stove and heat through.


Although my finished pic is not great, I swear this soup is amazing. It is best served hot, but I also tried it cold and it was pretty good that way too. I think you could even add a bit more carrot and a bit less sweet potato (the one I had was really big) if you want a super carrot-y taste. However, I think the ingredients really complimented each other well.

If you want to find something that will warm up a sub zero day, give this one a try.

I am now searching and trying to figure out what I should make next... Cookies, maybe? If anyone is reading, please send me some suggestions!

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1 comment:

  1. Okay, this looks excellent. And it really makes me want to get an immersion blender.