Curried Carrot Soup for the Whole Family
Creamy carrot soup with coconut and lime is one of those recipes that's on regular rotation at our house. It's a wonderful, nourishing dish for kids and babies, and has just enough bold flavors to keep it interesting for adults.
This is the first recipe I've posted on my blog in over a month. A MONTH! Let's just say I've been on summer break...As in, I broke my ankle. This has made it challenging to cook, let alone take pretty pictures.
But if I'm being honest, the biggest reason I haven't kept it fresh in this space is that I haven't felt inspired to create new dishes.
I started this blog as a creative outlet to exercise some of the skills I learned in cooking school and explore a different form of writing that was more personal. But I feel like I haven't been doing a great job on either front. The truth is, with two young kids and a busy freelance and consulting business, I don't have time to be super creative in the kitchen. And it's likely that the people who I'm appealing to here don't either.
So, this recipe for my staple curried carrot soup is a new beginning. From here on out, I'll be sharing more of the recipes I cook on a weekly basis for my family. These are recipes with a touch of spice to introduce my girls to new worlds of flavor. Recipes that are quick enough for a weeknight or sometimes with some weekend meal prep.
In addition to nourishing, full-flavored meals for the whole family, I'll also be sharing stories on how I'm juggling family, motherhood and a million and one creative pursuits. My goal is to keep it real and inspire others (mostly mothers) to keep it interesting for themselves.
We keep this one mild for the baby, but you can always add a little sliced jalapeno to give it a kick for yourself. I topped the one in the picture with a little coconut milk, microgreens, and hemp seeds to make it pretty and add a bit of crunch. My kids, of course, like it plain.
MAKES 4 SERVINGS
PREP TIME: 10 minutes COOK TIME: 35 minutes TOTAL TIME: 45 minutes
2 tablespoons coconut oil
6-8 large carrots, chopped
1 yellow onion, chopped
2 cloves garlic, chopped
1-inch piece ginger, chopped
1 teaspoon ground cumin
2 teaspoons Madras curry powder
1 bay leaf
4 cups vegetable stock
1/2 bunch cilantro, chopped
1, 13-ounce can coconut milk
1 lime, quartered
In a large stockpot over medium heat, warm the oil. Add the carrots and onion and cook until just soft and the onion starts turning translucent 4 to 6 minutes. Add the garlic, ginger, cumin and curry powder and cook until fragrant, 1 to 2 minutes.
Add the bay leaf and vegetable stock. Bring to a boil, reduce to a simmer and add the cilantro. Cook until the carrot is completely soft and falling apart, 20-25 minutes. Season with a couple pinches of salt. (If making for a baby, season at the very end after removing a portion.)
Turn off the heat and let cool slightly. With an immersion blender, puree the soup until smooth. (Alternatively, transfer to a blender and blend until smooth. Then return to the pot). Add the coconut milk and stir. Cook for another 5 minutes until the flavors meld.
Season to taste with salt and a squeeze of lime. Serve on its own or with toppings like microgreens and crunchy seeds.