I wasn’t going to post this recipe, mostly because I didn’t get any great pictures of it. It had nothing to do with the taste. The taste is UNREAL!
But then I brought it into work, and heated it up. Suddenly all my coworkers were gathered around me wondering what the delicious smell was. Many “mmmm"s were heard without anyone even having a taste!
I should also tell you how significant this is, coming from the people I work with. They like to, lovingly, give me a hard time for my eating habits. I’m sure many of you have been there- the weird health foodie who brings food with her everywhere and won’t eat the desserts we sell! SO the fact that they just smelled my food and had that reaction- well that was saying something!
Then I gave my manager the recipe. She had been having a particularly hard day and could not wait to go home and snuggle up. I knew this recipe would be perfect for the situation- full of warming spices, creamy coconut milk and most importantly, diary-free since she’s allergic to milk.
The next day she came in and told me the soup was INCREDIBLE. It completely turned her day around and now she has leftovers just waiting for her the next time she has a tough day. I truly believe in the power of food to heal- both physically and emotionally, and I love getting to see it in action- especially when I get to be a small part of that :)
So of course following these experiences, the fact that the pictures I had were mediocre just didn’t seem to matter anymore!
This soup warms the tummy and the soul and just dances on your taste buds. Loaded with fiber and beta-carotene from the carrots this is wonderful for your skin, hair and nails and for boosting your immunity during the flu season. The organic coconut milk gives the soup a creaminess and is loaded with healthy saturated fats that your body can use for energy! Finally the curry spices, cloves and ginger make this the perfect winter soup! I hope you love it as much as we did!
Carrot Coconut Curry Soup (Vegan, Gluten-free, Sugar-Free, Paleo)
Ingredients (6 bowls)
- 1 tbsp coconut oil
- 1.5 – 2 lbs carrots, chopped
- 1 large onion
- 4 cloves garlic
- 1 inch piece of ginger, minced
- 4 whole cloves
- 3 cups vegetable broth
- 1 can organic coconut milk (organic is important since pesticides concentrate themselves in the fat of foods!)
- 1 tsp curry powder
- 1/2 tsp salt
- pinch coconut sugar
- salt and pepper to taste
Sauté the first 6 ingredients in large soup pot until the onions are translucent (about 8 min).
Add in the broth and bring to a simmer. Cover and cook for 30 min, or until the carrots are tender.
Let cool slightly and remove the cloves. Then transfer to a blender to puree. Or alternatively use an immersion blender.
Add the rest of the ingredients, stir well and serve hot!