I missed posting a blog about Earth Day last Friday because I was focusing on my Passover post instead. I didn’t however, forget to use my ugly food to celebrate the occasion. Earth Day is a day to celebrate our wonderful planet and all that it produces, even ugly vegetables. Vegetables, whether ugly or not, still contain all the vitamins and minerals of pretty vegetables and in fact, they probably are healthier for you because they tend to be organic and had to fight their way to grow naturally.
Carrots are a veggie that sometimes get a bad rap because they are “full-of-carbs”…hmm…not sure what that really means, but I know they are loaded with vitamin A and are naturally sweet and delicious. Carrots are a great vegetable because they are so versatile – you can roast, steam, boil, mash, puree and even eat them raw. I love to puree carrots into a thick soup along with a little curry for a delightfully comforting meal. In this recipe, I use coconut milk to enhance the creaminess of the soup without overpowering the carrot-curry flavors.
This soup is great to make as an easy weeknight meal, or fun on the weekends, served for a larger occasion. You can double or triple this recipe and freeze it for several months, so when you are craving something warm and delicious, it’s available.
8 large carrots, any variety
1 medium onion
2 cloves garlic, smashed
2 teaspoons curry powder, I use Vadouvan
2 cups chicken broth or vegetable broth
1 cup coconut milk
fresh cilantro, optional
1. Wash and slice your carrots – yes here’s my ugly carrots, but they are home grown. Peel and dice your onion.
2. In a large saucepan over medium heat, add 2 tablespoons of olive oil. Add the onion and garlic to the pan, saute for 4 minutes or until the onions are translucent.
3. Then, add the carrots and curry powder to the pan and stir to combine. Cook the vegetables for 2 minutes to remove any raw taste from the curry powder.
4. Next, pour in the chicken broth and stir to combine the flavors. Turn the heat down to low and place the lid on top of the pan, leaving it slightly ajar. Cook the vegetables until tender, about 30 minutes.
5. When the vegetables are tender, turn off the heat and pour the entire pot into a blender along with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Puree on medium speed for 3 minutes, add the coconut milk and puree again until smooth, about 3 more minutes. Be careful when handling hot liquid – don’t puree too high because the heat makes the soup expand.
6. Pour the Carrot Coconut Curry Soup back into the same saucepan and place the pot on simmer to keep warm if serving immediately. If you are freezing the soup, let it cool to room temperature before pouring it into freezer safe containers. Ladle the soup into bowls and sprinkle with a little fresh cilantro leaves, enjoy!