CREAMY SPICED CARROT SOUP
This nutrient dense, flavor intense soup is the perfect way to anti-up on your anti-oxidants.
Rich, thick and wonderfully warming, it delivers a healthy dose of vitamins A, E, and iron. A perfect post-workout option with healing spices enhancing digestion (ginger), as well anti-oxidant and anti-inflammatory power cayenne, turmeric, cumin, and garlic.
Beyond yummy, it's immune supportive, satisfyingly addictive and so easy to make. The recipe yields a generous amount and is perfect to freeze in serving size amounts for a grab and go meal. Pair it with a simple side salad or avocado toast and voila, an easy dinner, done.
INGREDIENTS
1 Tbsp coconut or olive oil
1 small yellow onion, chopped
3 cloves garlic, roughly chopped
1 tbsp ginger root, chopped
1 pound carrots, chopped into 1/2 in pieces, approx 4 cups
2-3 tbsp red or yellow Thai curry paste, to taste
Sea salt and pepper to taste
2 cups veggie stock
3 cups coconut water + more as needed
¼ -1/3 cup creamy or crunchy SunButter
1-2 tbsp tamari and/or if not vegan 1-2 tsp fish sauce, to taste
GARNISH:
Thai basil, cilantro or mint and toasted nuts, pumpkin or hemp seeds
Full-fat coconut milk or coconut cream
Lime juice, lime zest
INSTRUCTIONS
TERI’S TIPS:
This nutrient dense, flavor intense soup is the perfect way to anti-up on your anti-oxidants.
Rich, thick and wonderfully warming, it delivers a healthy dose of vitamins A, E, and iron. A perfect post-workout option with healing spices enhancing digestion (ginger), as well anti-oxidant and anti-inflammatory power cayenne, turmeric, cumin, and garlic.
Beyond yummy, it's immune supportive, satisfyingly addictive and so easy to make. The recipe yields a generous amount and is perfect to freeze in serving size amounts for a grab and go meal. Pair it with a simple side salad or avocado toast and voila, an easy dinner, done.
- Soup, starter or side
- Vegan, gluten free, Paleo and nut-free options
- Serves 6 plus leftovers
INGREDIENTS
1 Tbsp coconut or olive oil
1 small yellow onion, chopped
3 cloves garlic, roughly chopped
1 tbsp ginger root, chopped
1 pound carrots, chopped into 1/2 in pieces, approx 4 cups
2-3 tbsp red or yellow Thai curry paste, to taste
Sea salt and pepper to taste
2 cups veggie stock
3 cups coconut water + more as needed
¼ -1/3 cup creamy or crunchy SunButter
1-2 tbsp tamari and/or if not vegan 1-2 tsp fish sauce, to taste
GARNISH:
Thai basil, cilantro or mint and toasted nuts, pumpkin or hemp seeds
Full-fat coconut milk or coconut cream
Lime juice, lime zest
INSTRUCTIONS
- Heat a large pot over medium heat and once warm, add oil, onions, garlic and carrots and cook for 5 minutes then add veggie stock and coconut water, stir.
- Bring to a low boil, and then reduce heat to a simmer. Cover and cook for 20 minutes or so, until the carrots are tender.
- Let cool 5 minutes before transferring to a blender – in batches if necessary (or use an immersion blender) and blend until smooth and creamy. (Cover the lid with a towel in case to prevent leaking).
- Add the SunButter and 1 tbsp tamari (or 1 tsp fish sauce if non-vegan) to the blender and blend to combine then taste and adjust seasonings as needed. For added sweetness, add a tbsp or so of coconut sugar, maple syrup or Lakanto and for more spicy heat add l chili pepper or dried chili flakes, to taste.
- Serve immediately after garnishing as desired.
TERI’S TIPS:
- Add protein to this soup by stirring in cooked ancient grains such as teff, amaranth, sorghum or buckwheat or lentil trio.
- If you prefer your soup super creamy use 1/2 - 1 full can of coconut milk in place of coconut water
- Kaffir lime leaves, slivered, are a perfect addition to this if available. Look for them in the produce section or in Asian food markets, fresh or frozen