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Creamy Carrot Coconut Curry Soup

February 11, 2018 1 Comment

Creamy Carrot Coconut Curry Soup

 

I’ve lived in Phoenix for many years, but I grew up in Connecticut, where most of my family still lives. My sister Cindy and I have been close all of our lives, and although our personalities are quite different, one of the things we have in common is our passion for healthy eating. I recently asked her if she has a favorite winter recipe to share, and here is what she sent.

This is Cindy’s go-to soup when the weather shifts from autumn to winter, and she starts to crave soup or something warm. It goes great with fresh herb salads and sandwiches.


You will need:
½ small chopped onion
Olive oil
1 bag of organic baby carrots
32 oz. carton of organic veggie broth
2 cups of water
1 ½ cups of light organic coconut milk
1 tsp. curry powder
1 tsp. of ginger powder
½ tsp. of salt or to taste
1 tsp. of maple syrup or honey

Directions:
Sauté ½ small chopped onion in a little olive oil
Add 1 bag of organic baby carrots and sauté with onion for 2 minutes
Add the veggie broth and 2 cups of water and bring to a gentle boil
Simmer 30 minutes or until all veggies are tender
Stir in 1 ½ cup of light organic coconut milk
Stir in the remaining ingredients, serve and enjoy!

If you prefer a creamy soup rather than chunky, simply transfer the ingredients to the blender, or use an immersion blender.

Certain teas will complement the flavors as well as add extra health benefits. My top tea picks to go with this recipe are Assam black tea, or Gunpowder green tea; both are bold, but won’t compete for attention and distract from the delicate spice flavors of the soup. If you want to skip the caffeine, Godiva Roche Rooibos is super tasty.

Try it and let us know what you think!

Have a recipe that you want to share? Send me an email at kita@looseleafmarket.com

 

 

 




1 Response

Gail
Gail

January 27, 2019

Yummy!!!

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