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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Chunky Monkey Ice Pops

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Well, my experiments with vegan, dairy-free ice cream were ok, but I have found greater success making creamy ice pops in interesting flavors! These pops are sugar-free, gluten-free, raw and vegan. And magically tasty! Like a fudgesicle that actually has loads of flavor instead of just sugar. I also like that we have individual servings all ready to go–no scooping needed, although I do need to tap the mold on the counter a few times to get rid of those pesky air pockets 🙂

The real secret to these ice pops is bananas. They give the popsicles a lovely, creamy, thick texture without any dairy (I’ve also used soaked and drained cashews–this works well, too). You do need to freeze the bananas ahead of time, but we always seem to have bananas on the brink of disaster, so freezing them before they turn too mushy is a regular habit. I take ripe bananas, peel them, cut them into slices and freeze them on a parchment lined baking sheet. When they are frozen, I pop the slices into storage bags and keep them in the freezer until I need them. They are terrific in smoothies!

Since ripe bananas are pretty sweet on their own, I didn’t add any sweetener, but you could add some raw honey if you wanted to (this would change the nutritional profile). As is, these are cool, creamy, and have a great banana/peanut butter/chocolate flavor.

Many thanks to fellow blogger, The Midnight Baker for sharing her success with the Norpro Ice Pop Maker. Check out her recipes–they look amazing. The Norpro mold makes 10, 3 ounce ice pops, is BPA free and is very affordable. Click HERE for more information.

Chunky Monkey Ice Pops (makes 10, 3 ounce ice pops)
Each ice pop has 100 calories, 5 grams of fat and 3 grams of protein

  • 2 organic bananas, peeled, cut up and frozen
  • 1/4 cup raw, unsalted peanut butter
  • 1/4 cup raw cacao powder
  • 1 cup organic almond or soy milk
  • 1/2 teaspoon vanilla extract
  1. Put all ingredients into a Vitamix or Magic Bullet blender and blend until very smooth.
  2. Pour mixture into the ice pop molds. Tap the mold on the counter a few times to release air bubbles.
  3. Freeze several hours or overnight.
  4. Unmold the pops and enjoy!
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