Coconut Curry Carrot & Apple Soup
I was thinking about posting this recipe next week, but I just had to do it today, in honor of Easter. I mean, the color. Totally bright and Easter-y. (I like to make up words.)
I just thought it was so appropriate, you know, with the carrots and everything. It’s for the Easter bunny. Duh. If I make him carrot soup, he will leave me some really awesome eggs with lots and lots of money inside them. It’s true. Be nice to the bunny, he will leave you gifts like Santa does on Christmas.
Okay, I’ll stop being five. Onto the soup.
I know that I shouldn’t be giving you soup right when it just starting to warm up outside, but I promise that this one will remind you a lot of spring. It is light, warm and satisfying all at the same time. The apples give it just the right amount of sweetness, and then I threw in some curry powder and turmeric to spice it up a bit. You could also add a pinch of cayenne or some red pepper flakes to add even more kick. But I wanted to keep it spring-y. And don’t even get me started on the coconut milk, oh man. I love using coconut milk in soups, it just makes it so creamy and dreamy.
For me, this can be a meal. But if you are like my husband, who looks at me like I have three heads when I tell him this is the entire meal, then you can add some type of meat or veggie side to it. OR you could totally add in some brown rice or quinoa into the soup to add a bit of protein. Oh snap, that idea JUST popped out of my head. I need to make more soup, stat.
If you make this soup this weekend for your family, be sure to tag me on Instagram so I can see your creations! And be sure to leave some for the Easter bunny.
Ingredients
- 4 large carrots, chopped
- 1 large red apple, cored and chopped
- 1/2 onion, chopped
- 3 cloves garlic, finely chopped
- 1 can full fat coconut milk
- 4-5 cups vegetable stock
- pinch of salt and pepper
- 2 tsp curry powder
- 1 tsp turmeric
- 1/2 tsp paprika
- optional toppings: parsley, cilantro, sesame seeds, roasted chickpeas, almonds, GF croutons, sour cream, etc.
Instructions
- In a large stock pot, combine the carrots, apple, onion, garlic, coconut milk and vegetable stock. Season with salt and pepper. Bring to a boil, once boiling, lower the heat to a low simmer. Simmer the vegetables for about 20-30 minutes, until carrots are very soft. Turn the heat to low.
- Very carefully ladle the vegetables and liquid mixture into a blender or food processor. Place a towel on top of the lid and hold while blending, for about 30 seconds. Work in batches, there will be too much soup for the blender all at once.
- Once you have blended all of the soup, return it to the large pot. Add the curry, turmeric and paprika and stir to combine.
- Let the mixture sit over low heat for about 5 minutes before serving.
- To serve, pour into bowls and have fun with the toppings.