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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Split Pea Soup with Ham

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If the Snuggie could be duplicated in food form, it would be this soup. Warm, comforting and nourishing, this soup makes the most of some very humble ingredients. We are using some leftover Thanksgiving ham to create a healthy and hearty soup for this week!

Split Pea Soup with Ham

  • 1 pckg. dried, green split peas (about 2 cups)
  • 1 organic yellow onion, peeled and diced
  • 2 cloves organic garlic, peeled and minced
  • 3 organic carrots, peeled and cut into small, half rounds
  • 6 cups homemade chicken stock or low sodium store bought
  • 1 pasture-raised cured ham steak or 2 cups leftover ham
  • 2 tbsp. olive oil
  • Kosher salt and ground pepper, to taste
  1. In a stock pot, heat olive oil over medium heat. Add onion and carrots and cook until onions are soft and translucent, about 3-4 minutes.
  2. Add garlic and cook 1 minute.
  3. Chop ham steak into 1/2″ cubes and add to pot. Stir well and cook 1-2 minutes. Remove about 1/2 of the ham and set aside.
  4. Add chicken stock and split peas. Stir well.
  5. Reduce heat and simmer for one hour or until peas are soft. Check for seasoning and add salt and pepper as needed.
  6. Use an immersion blender (CAUTION: soup is hot!!!) and blend the soup to a creamy consistency.
  7. Return reserved ham to pot and cook on medium/low heat until soup is thick and creamy (another 20-40 minutes).
  8. Serve immediately. Garnish with a dollop of Greek yogurt.

White Bean, Ham and Quinoa Soup

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We definitely have fall here in North Carolina, and it is great soup weather! I love traditional white bean and ham soup–studded with tender white beans and aromatic rosemary, this soup tastes and smells wonderful. The combination of garlic and rosemary is pretty magic, isn’t it?

Although this soup has a thick, creamy texture, it is dairy and gluten free! I get the creaminess from blending some of the beans with an immersion blender. Voila! Creaminess without the fat or lactose of cream! This time I also added some leftover quinoa that was parked in the refrigerator and I have to say, I like it! The quinoa didn’t add any flavor to the soup, which was already very savory, but it did add protein and thickened up the broth even more. It was also very filling. A two-cup serving kept me full from lunch until dinner (bonus–no 3:00 snack craving!).

I used dried beans for this recipe, but if you are in a hurry, you can substitute canned cannellini beans that have been drained and rinsed (look for BPA – free cans). Also, you could leave out the ham and use vegetable stock instead of chicken and make this a vegan dish as well!

You could double this recipe and freeze some for later. This soup freezes wonderfully!

White Bean, Ham and Quinoa Soup (makes 6 servings)

  • 2 1/2 cups dried cannellini beans (white beans)
  • 3 cups homemade chicken stock (or vegetable stock)
  • 1 tablespoon olive oil
  • 1 sweet onion, chopped
  • 3 cloves garlic, peeled and minced
  • 3 carrots, peeled and roughly chopped
  • 1 cooked ham steak or 2 cups leftover cooked ham
  • 2 tablespoons fresh rosemary leaves, chopped
  • 1-2 cups cooked white quinoa (or 1/2 cup of uncooked)
  • Kosher or sea salt and ground pepper

If using dried beans, prep the beans the night before by rinsing them and putting them in a bowl. Cover the beans with water + about 2″ of water above the top of the beans. Cover the bowl and let the beans soak overnight.

  1. Put the beans and the stock in a large pot and bring to a boil. Turn heat down to a simmer and cook the beans for 20 minutes.
  2. While the beans simmer, heat the oil in a skillet over medium heat. Sauté the onion for about 2 minutes or until soft. Add the carrot and sauté for another 2-3 minutes. Add the garlic and cook for 1 minute.
  3. Remove 1 1/2 cups of the beans, plus some cooking liquid from the pot and set aside.
  4. Add the cooked vegetables to the pot and stir.
  5. In a bowl for an immersion blender, combine the beans, cooking liquid and rosemary. Blend until thick, about 5 seconds.
  6. Add the bean paste back to the cooking pot and stir well.
  7. Chop the ham into bite sized pieces and add to the pot, along with the quinoa.
  8. Add salt and pepper to taste.
  9. Simmer the soup for at least one hour if using dried beans (20 minutes for canned beans).
  10. Serve hot with crusty baguettes or with a tossed salad.
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