Some time around the onset of intense emotions and my monthly period chin hair, I start craving something a little sweet, a little spicy, and suuuuuuper comforting. And I want it to be easy, because duh. This Coconut Carrot Soup recipe is not only all of those things, it’s also something I can make a lot of so that I have plenty of leftovers.
Bonus: my kids love it. Extra bonus: they have no idea it’s health food. Carrots are rich in antioxidants and aid in digestion, and when the cramps are about to make their lunar landing, I’ll do all I can to keep digestive issues from joining the period party. Extra extra bonus: you really can’t mess up a soup recipe. So feel free to adapt and make it your own.
1 lb. carrots, peeled and cut into chunks
1 yellow onion, chopped
3 garlic cloves (or as many as you please)
1-2 tbsp. coconut oil (or olive oil)
1-2 tbsp. yellow curry paste (omit if you’re not a curry fan, add more to kick up the spice)
2 cups broth (I use an organic vegetarian broth from the store, or homemade veggie broth)
1 can coconut milk
Heat the oil in a soup pot over medium high heat. Add in the onions and garlic and stir to coat. When they start to get soft, stir in the yellow curry paste. Next add in your carrot chunks and broth. The broth should cover the carrots, so if it doesn’t, add in a bit more than 2 cups. Bring to a boil then lower to a simmer. Simmer until the carrots are soft (about 20 minutes). Remove the soup pot from heat. Ladle the steaming carrot broth mixture into a blender in small batches, returning it to the soup pot once blended. Tip: Remove the clear cap of your blender lid and replace with a towel instead. This will allow some of the heat to escape. Once the carrot broth mixture is blended, stir in your coconut milk. Annnnnd you’re done. Garnish with sour cream or cilantro if you like. Serve with naan bread. The end.