It's definitely soup season here in Colorado!!! I just returned from ten days in Arizona and can't believe how cold it feels here now! I've decided I prefer the warmth and the idea of never having to scrape ice off my windshield!
While I was in Arizona, I made this soup for Tom's (my boyfriend) grandmother. She is 93...reminds me of Betty White, love her!! She hasn't been feeling great and I think dehydration is playing a role in her tiredness. Old people don't want to drink so they don't have to go potty. She of course thinks she drinks a ton of fluids. It's hard to convince her that her coffee with Starbuck's Ice Cream in it in the morning and her Vodka on the rocks at night just doesn't cut it!!! Needless to say, I was on a mission to get some fluids in her! I had her drinking coconut water and kombucha along with some homemade bone broth. I figured soup would be a great way to secretly increase her fluid intake. She loooooved this soup and ate it everyday for lunch and raved about it every time I dished it up for her. Hope you enjoy it as much as sweet Verna May did!!!
Recipe: Coconut Curry Carrot Soup
Ingredients
- 1 tbsp grass-fed butter or coconut oil
- 2 heaping cups of thickly sliced carrots (about 4 carrots)
- 2 thin slices of fresh ginger root
- 1 medium onion, chopped
- 5 cups chicken broth (I prefer homemade*)
- 3/4 cup full fat coconut milk
- 3/4 tsp red curry paste (add more if you want it spicier)
- salt and pepper to taste
- 1 scallion, sliced
- 1 tbsp chopped cilantro
- 2 chicken breasts (optional)
Instructions
- Heat the butter/oil in a large saucepan and stir in the carrots and ginger
- Cook over medium heat until the carrots start to brown, about 6-8 minutes stirring constantly
- Add the onions and cook until they are translucent
- Stir in the broth, coconut milk and curry paste
- Bring to a boil, reduce heat and simmer covered for 25 minutes
- If you want to add chicken to this recipe, add it to the simmering soup. Remove chicken once it's fully cooked and set aside
- Strain the solids so you can remove the ginger root and discard
- Add the solids plus 2 cups of the liquid to a blender and puree
- Add the remaining liquid and process until completely pureed
- Pour soup back into saucepan to add shredded chicken or pour into soup bowls (Use a fork to shred the chicken once it has cooled enough to touch. Add it to the soup and stir)
- Serve with some scallions and cilantro sprinkled on top and additional salt and pepper if needed
Quick notes
*I prefer to use homemade chicken broth for all of the health benefits. Store bought will work, but may be higher in sodium so be careful when you salt the soup. I use this recipe for broth. I also add onion, carrots, celery and garlic cloves to my pot for flavor. I use a large crockpot and let simmer for 24 hours to let all of the gelatin out of the bones.
