Curried Coconut Carrot Soup

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What do you do when it’s cold and rainy and your CSA delivers 5 pounds of fresh carrots? Make carrot soup! This soup is very easy to make and has only a few ingredients. The coconut cream gives a rich flavor and mellows out the curry without tasting too coconutty.

Fresh carrots have a wonderful, sweet flavor that their grocery store cousins often lack, so if you have access to fresh dug carrots, I would use them here! Also, if you are not a fan of curry, you could substitute fresh ginger for the curry and have an equally delightful soup! This soup freezes well, so while it makes a lot, you don’t have to eat it all right away!

Curried Coconut Carrot Soup (makes about 8-10 servings)

  • 1 yellow onion, peeled and chopped fine
  • 1 clove garlic, peeled and minced
  • 1 tablespoon organic coconut oil
  • 3-4 lbs. fresh carrots
  • 4 cups vegetable stock
  • 1 can full fat coconut cream
  • 1 heaping teaspoon red curry powder
  • Kosher or sea salt and ground black pepper, to taste
  1. Scrub, peel and chop all the carrots into 1″ pieces. Set aside.
  2. In a stock pot or large Dutch oven, heat the coconut oil over medium low heat.
    Add chopped onions and sauté until very soft and transparent (about 3 minutes). Add the garlic and cook 1 minute.

  3. Add all the remaining ingredients to the pot, cover and simmer over medium low or low heat for about 1 hour. Stir frequently.
  4. When carrots are very soft, use an immersion blender (CAREFULLY as soup is hot) to blend all the ingredients to a smooth consistency.
  5. Add a bit of water if the soup is too thick or cook a bit longer if you want a thicker soup.
  6. Taste for seasoning and correct if needed.
  7. Serve immediately.
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Carrot Squash Soup

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It is still soup weather here in central North Carolina. Not too cold, but grey and rainy. I had a huge supply of organic carrots and some frozen butternut squash purée on hand, so I ventured into new territory with this carrot soup. I loved it, which is good since I’ll be eating the leftovers for lunch the next couple of days. This soup is very thick and surprisingly hearty for a recipe with no potatoes or cream. You can easily substitute vegetable stock for the chicken stock and have a vegan entrée! You can also substitute fresh ginger (which I don’t usually have on hand) for a spicier flavor.

Carrot Squash Soup (4 servings)

  • 1 organic yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 10-12 organic carrots, peeled and chopped
  • 2 cups butternut squash purée
  • 4 pieces crystallized ginger
  • 1 quart homemade chicken stock
  • 2 Tbsp. olive oil
  • Kosher salt and pepper to taste
  1. In a large stock pot, heat the olive oil over medium heat.
  2. Add the onion and cook for 2-3 minutes until onion begins to soften.
  3. Add the carrots, ginger and garlic. Stir well and cook for 4-5 minutes more. Add the chicken stock, lower heat and simmer for 45 minutes.
  4. Remove from heat and using an immersion blender (CAREFUL! Soup is hot!), blend the soup until creamy. You can also use a blender. A smarter way to do this is to wait until the soup is cool and then blend it, but I never seem to have that level of patience when I’m hungry.
  5. Correct for seasoning with salt and pepper.
  6. Serve immediately.
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