Saturday, March 1, 2014

Curried Carrot-Coconut Soup

It's been a cold winter. Too cold for my liking. I hate the cold, to be honest (Ironic, considering I am a figure skater...). This winter has felt very loooooooong. Way too many single-digit days. Brrrr. I told my Dad that I think I have permanent goose bumps from being ceaselessly freezing since October. Not cool.
When I'm cold, there is one thing I want: soup. Well, and oatmeal. But that's for a different post! This soup warms you from the inside out. This is the soup to eat on those single-digit "bone chilling cold" days. Creamy coconut milk, spicy curry, silky carrots, and just a hint of sweetness all packed into a delicious bowl of steaming hot goodness. Did someone say 10 degrees tomorrow? Bring It. 
Curried Carrot-Coconut Soup.

Curried Carrot-Coconut Soup; Vegan, Gluten-Free. Serves One.

  1. 2 Medium Whole Carrots, peeled and chopped
  2. 3/4 Cup canned coconut milk, divided
  3. 2/3 Cup almond milk
  4. 1/2 Cup Canned Navy Beans (or other white beans)
  5. 1/2 tsp curry powder
  6. 1/2 packet (about 1/2 tsp) stevia, or to taste
  7. coconut cream, for garnish

  1. Place carrots in  a small soup pot and cover with water. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork. 
  2. Drain carrots in a colander and transfer to a vitamix or other high speed blender. Add beans, almond milk, and 1/2 Cup of coconut milk. Blend on HIGH speed for 45 seconds to 1 minute. 
  3. Transfer soup back to small pot and stir in remaining 1/4 Cup coconut milk, curry, and stevia. Stir well. Cook until bubbles form on top and soup is heated through. 
  4. Carefully pour into large bowl and garnish with coconut cream. 

Creamy Deliciousness, ready for devouring.

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