Dear Food Processor,
Thanks for all the soup. You were the best Christmas present ever.
Nothing makes me happier in winter than wool socks, a flannel shirt, and a big bowl of soup. Spicy and served piping hot, this mix of carrots, curry powder, and creamy coconut milk will warm you from the tips of your toes to your nose (which may tickle from the fresh ginger)!
Inspired by Maribel’s recipe for flu-fighting Curried Butternut Squash Soup, I took what I had in the crisper and made a creamy, Paleo version using coconut milk. This recipe makes the base of a nourishing Whole30 meal when you simply add cooked, shredded chicken or pork. If you have an immersion blender, get on with your bad self and skip step 7. If not, your trusty food processor can guide the way to a simple bowl of delightful winter warmth.
Creamy Curried Carrot Soup
- 2 tablespoons coconut oil
- 1 pound carrots, peeled and roughly chopped
- 1 medium onion, chopped
- 1″ piece of fresh ginger, peeled and chopped
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- salt and pepper
- 2 cloves garlic, minced
- 2 cups low-sodium chicken stock
- 1 can coconut milk
- In a large pot over medium heat, melt coconut oil. Add carrots, onion, and ginger and cook, stirring occasionally, until the onions begin to turn translucent.
- Add curry powder, garam masala, salt, and pepper and stir until evenly combined.
- Add garlic, stir, and cook for 30 seconds or until fragrant.
- Add chicken stock and coconut milk. Bring to a boil, then cover and reduce heat to medium. Cook for about 10 minutes or until carrots are easily pierced with a fork.
- Remove from heat and let cool, uncovered, for ten minutes.
- Pour into a food processor (mine is 7 cups and handled this amount just fine) and pulse 8-10 times or until liquefied. Pour back into the pot to make serving easier.
By the way, please let me know what you think of the recipe format. I’m trying a new plug-in and hope this will make it easier for people to print recipes for quick use in the kitchen. Your feedback is always welcome!