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.
Ingredients
- 2 Medium Whole Carrots, peeled and chopped
- 3/4 Cup canned coconut milk, divided
- 2/3 Cup almond milk
- 1/2 Cup Canned Navy Beans (or other white beans)
- 1/2 tsp curry powder
- 1/2 packet (about 1/2 tsp) stevia, or to taste
- coconut cream, for garnish
Method
- 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.
- 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.
- 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.
- Carefully pour into large bowl and garnish with coconut cream.
|
 |
| Creamy Deliciousness, ready for devouring. |
No comments:
Post a Comment