Oh my gosh. You guys….This soup.
Curried carrot coconut almond soup! It’s a tongue twister alright! I was trying to come up with a better name but nothing else highlighted the best ingredients. And let me tell you, these ingredients are a match made in heaven.
Recently, as you all know, I have been fantasizing about the long hot days at Hutchins Farm. I am usually cuddled up with a cup of hot tea, my favorite sweater, and a bunch of cookbooks when I begin to dream about all the lovely produce that we no longer have access to. It’s sort of depressing!
I was literally in the depths of despair when there was a knock on our door. The UPS man was delivering a giant package. I immediately recognized the handwriting as my father-in-laws and knew it had to be good!
Farm fresh carrots, beets and brussels sprouts! There is a god. (Or at least an amazing father-in-law.) I can’t tell you how hard we worked all summer to produce all of this food. It tastes even better than I remember.
After ripping the package open I rolled up my sleeves and got busy in the kitchen. Soup was on the menu.
This soup has everything I love. Carrots (duh) creamy coconut milk, almond butter, and lots of curry powder. It is comfort food at its best. And hey, it’s also extremely healthy. Major bonus.
I think the reason this soup turned out so well is that I roasted the carrots before placing them in the soup pan with the rest of the ingredients. Roasting carrots brings out a sweetness that boiling does not. I am addicted to roasted carrots.
Curried Carrot Coconut Almond Soup (serves 2 very hungry people, or 4 not-so hungry people)
Here is what ya need:
2 tbs coconut oil, melted
1 pound of carrots, about 7-8 large carrots, cut into 1/4 inch pieces
1 large yellow onion, finely chopped
4 cloves of garlic, left whole in wrapper
2 tsp curry powder
1/2 tsp cinnamon
pinch of nutmeg
pinch of ginger
pinch of cayenne
dash of salt and pepper
3 cups of vegetable stock
1 cup of coconut milk
1/4 cup of almond butter
a handful of unsweetened shredded coconut, lightly toasted
a handful of crushed almonds, lightly toasted
a handful of fresh cilantro
juice from half a lime
Preheat oven to 400.
In a large bowl toss the carrots, onion, and garlic with the two tbs of coconut oil. Add all the spices and mix well. Place mixture on a baking sheet and roast in the oven for about 30 minutes or until carrots are fork tender and lightly browned.
Once veggies are done roasting transfer them to a large soup pot. Squeeze garlic out from wrapper. Add veggie stock and coconut milk. Bring to a light boil. Reduce heat to low and add almond butter. Let soup simmer for about 20 minutes. With an immersion blender process soup until smooth. Or in batches process soup in a food processor. Return to pan and keep warm until ready to serve. Taste test to see if the soup needs any more spices or salt.
Before serving toast up crushed almonds and coconut in a toaster oven or on the stove top.
Garnish each bowl with almonds, coconut, cilantro, and lime juice.
Enjoy!
