I originally created this soup out of desperation.
It was a cold fall day a couple weeks ago. My stomach began to rumble so I went to the refrigerator to look for food.
It was pretty much bare bones in there.
I know what you’re thinking: is it even possible for a food blogger to run out of food?
The answer is a big fat YES!
It happens quite often. I spend so much time planning and cooking recipes for the blog. Although they are all delicious, some are not always a meal. Some are dessert items, or beverages that don’t satisfy your hunger. Sometimes we food bloggers are so busy thinking about what kind of food to buy and make for our blog that we forget to buy enough food for ourselves on a daily basis.
I mean, I love spiced wine and coffee-roasted sweet potato dessert fries drizzled with dark chocolate as much as the next person. But they do not suffice as a meal, at least not for this girl.
So what do you do when you are hungry, have very little food, and it is fast approaching dinnertime? You scrounge around your pantry and your fridge until you come up with something.
That’s exactly what I did that evening.
I had a few carrots, 4 to be exact, and some good boxed vegetable stock leftover in the fridge. And exactly half of a can of coconut milk left over.
In just 35 minutes I had a heartwarming, satisfying, healthy bowl of Carrot Soup for dinner.
It was perfectly creamy, bursting with sweet carrot flavor, and a vibrant orange color. I knew I had created a winner.
I served it alongside some canned tuna, another pantry staple around here, which I whipped up into a tuna salad. Needless to say the carrot soup was definitely the star of the evening.
Sometimes it is when we are forced to work with what we have that we create something unexpected, yet satisfying. Sometimes that is just what we need.
The next time you need a quick, healthy, heartwarming side-dish try making this carrot soup. I know you won’t be disappointed!
- 1 tablespoon coconut oil
- 1 large yellow onion, diced
- 1 teaspoon sea salt
- 2 to 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 4 to 5 organic carrots (about 3 cups), washed and diced
- 3 cups vegetable stock or chicken stock
- ½ can full fat coconut milk
- Sea salt and pepper to taste
- ½ teaspoon curry powder
- ½ teaspoon nutmeg
- Fresh cilantro chopped, for garnish (optional)
- Heat a large, heavy-bottomed stew pot over medium-low heat and melt the coconut oil. Add the onion and teaspoon of sea salt. Sauté for 5 minutes or until the onion turns translucent and is tender.
- Add the garlic and ginger, sauté for 3 minutes, or until fragrant.
- Add the carrots and vegetable or chicken stock, turn the heat to high and bring to a boil. Reduce to a simmer and simmer covered for 20 to 25 minutes, or until the carrots are fork-tender.
- Using an immersion blender puree the soup until smooth. Alternately you can transfer the soup, in batches, to a blender to puree. Make sure to leave a small air pocket by placing the lid askew and putting a kitchen towel over the lid to catch any splatters. This allows the steam to escape from the blender so that a suction isn’t created to cause an explosion of hot soup everywhere.
- Return the blended soup to the pot and turn the heat on low to re-heat. Stir in the coconut milk and the curry powder, nutmeg, and salt and pepper to taste.
- Ladle the soup into bowls, garnish with cilantro if desired and serve hot. Can be served as an appetizer to a meal or as the side dish for the meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently.