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.

Lentils, Sweet Potatoes and Spinach in Pumpkin Curry

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We’ve received a lovely dose of frigid weather this week, and it has us craving hearty, hot meals. This dish is perfect cold weather comfort food–hot, hearty, nourishing and healthy. I wouldn’t normally associate a vegan stew with stick-to-your-ribs winter fare, but this fits the bill and is on our list of make again meals. The combination of pumpkin, spices and coconut milk makes a rich base for red lentils, flavorful sweet potatoes and fresh spinach. You could thin this out a bit and serve it as a soup, but we prefer it thick like a stew. You could also substitute butternut squash for the sweet potatoes and chard or kale for the spinach. Don’t let the long list of ingredients keep you from trying this. Most of the list is spices and the whole dish comes together very easily in one pan!

A note about red lentils: Red lentils are smaller than other varieties and will dissolve into a sauce if cooked for long periods of time. If you use a larger, thicker variety of lentil, adjust your cooking time accordingly.

Lentils, Sweet Potatoes and Spinach in Pumpkin Curry (serves 4)

  • 1 can pumpkin puree
  • 1 cup coconut cream
  • 1 small can tomato paste
  • 1 tablespoon garam masala
  • 2 teaspoons cumin
  • 2 teaspoons cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground, black pepper
  • 2 tablespoons coconut oil
  • 1 yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2″ piece of ginger, peeled and minced
  • 2 sweet potatoes, peeled and cut into 1″ cubes
  • 1 cup dried, red lentils
  • 4 cups fresh spinach, washed and trimmed of stems
  1. Mix the first 10 ingredients together in a bowl and set aside.
  2. In a deep skillet, heat the coconut oil over medium heat. Add the onions and sauté until soft and translucent, about 4 minutes.
  3. Add the garlic and ginger and sauté 1 minute.
  4. Add the sweet potatoes to the pan and stir well, coating the potatoes with the oil.
  5. Pour the pumpkin curry mixture over the potatoes, stir well and reduce heat to medium low. If the sauce is too thick, add 1/2 cup water and stir.
  6. Cover the pan and simmer the potatoes for 10 minutes, stirring frequently and adding water if needed to keep the sauce from sticking.
  7. Add the lentils, cover and cook 15 minutes, stirring frequently.
  8. Add the spinach and cook another 5 minutes or until the lentils are soft, but not dissolved, and spinach is wilted.
  9. Check for seasoning and adjust as necessary for your palate.
  10. Serve immediately.

Spicy Red Curry Chicken and Vegetables

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I love Thai curries, but I haven’t made them at home because of the intimidation factor. I thought making the incredibly flavorful curry broth would be difficult or require a lot of ingredients I would never use again. I was very wrong! I saw THIS lovely recipe on the blog Wanna Be A Country Cleaver and felt inspired! What a beautiful and delicious recipe!

This recipe is chock full of healthy vegetables. It is rich and spicy, and just the thing for a late winter meal when we are all sick of the usual soups and stews. Not only that, it looks beautiful, too, which can make everyone’s mood a little lighter!

True to all home cooks, I made some small changes based on what I have and what my family likes. Here is what I changed:

  • Used sliced, sautéed chicken instead of tofu
  • Added chopped Swiss chard from our garden
  • Increased the curry paste to 4 tsp.
  • Used lemon zest and juice instead of lemongrass

I am so happy to have found an easy recipe for making Thai curry at home! Yay! Try this–you will not be sorry.

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