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.