I’ve been jonesing for some soup for the last few weeks. On Tuesday, when it was 108 degrees outside, I gave in. I turned my thermostat down to 76 and downed a couple bowls of soupilicious. If I had been able to wait just one more day I could have had my first soup of the season on a more appropriate, under 90 degree day. I suppose it was the lack of groceries that pushed me into premature soup making.
Brilliant orange, sweet, creamy and a hint of spice. Eating vegetables is so dang easy! I serve this to my kids in a cup with a straw as a “warm vegetable smoothie.”
Don’t forget to adjust the seasonings at the end. There is no way to give you a good amount of salt to use as it depends on your stock. I add another good teaspoon because my stock is sodium free. Also important to heat the stock to boiling as it freshens it up a bit and kills some of the froth created by your blender. Do in batches if your blender is smaller than 8 cups. Sautéing in the case of onions improves the flavor of them, but the carrots could be easily steamed first to save time.
1 tablespoon coconut oil
1 medium onion, diced
8 large carrots, chopped
1 teaspoon salt
¼ teaspoon pepper
pinch of cayenne (optional)
3 cloves garlic, minced
4 cups vegetable/ chicken stock
2 tablespoons grated ginger
1 can coconut milk
Sautee onions in coconut oil, add carrots and salt, cook through. Season and add garlic. Cook for 30 seconds and remove from heat. Place vegetables in a blender with stock and ginger, blend well. Return to heat and bring to a boil for 3 minutes. Remove from heat and stir in coconut milk. Add more salt to taste. Makes about 8 cups of soup, I can eat half of it in one sitting. Leftovers reheat well.
1 tablespoon coconut oil
1 medium onion, diced
8 large carrots, chopped
1 teaspoon salt
¼ teaspoon pepper
pinch of cayenne (optional)
3 cloves garlic, minced
4 cups vegetable/ chicken stock
2 tablespoons grated ginger
1 can coconut milk
Sautee onions in coconut oil, add carrots and salt, cook through. Season and add garlic. Cook for 30 seconds and remove from heat. Place vegetables in a blender with stock and ginger, blend well. Return to heat and bring to a boil for 3 minutes. Remove from heat and stir in coconut milk. Add more salt to taste. Makes about 8 cups of soup, I can eat half of it in one sitting. Leftovers reheat well.
It is 45 degrees here today and boy does that ever look good. Wish you were here to make it for us!!
ReplyDeleteI love soup weather! Bring on the soup recipes please, I could eat soup every day.Thanks for sharing.: )
ReplyDeleteThat's an awesome idea about serving it to your kids in cups with straws. You could even add a little umbrella or other decoration to make it look even cooler. I'm always trying to think of ways to win the marketing war against junk food companies. They do such a good job of making strange chemicals look enticing. What do you send your kids for lunch at school?
ReplyDeleteI opted for half day kindergarten mostly for the lunch reason, so I have one more year before I need to worry about that. Luckily my kids do not mind eating warm foods cold, so I can pretty much pack up any leftovers straight from the fridge. I had put together a lunch box idea outline for a class I did and I can't find it. If I come across it I will post it.
ReplyDeleteSO, I made your granola and posted about it at
ReplyDeleteeatingandhowtoeat.com
Thanks for the great recipe! Next, this soup! It feels so nice to make nourishing things for the bodies in my family. You made it easy :).
Chelsie
I seriously can't get enough of this soup. It is one of my very favorites and every time I make it I'm so happy. Had to say thank you for sharing it.
ReplyDelete