What glorious fall colors! This soup is a total winner. I used a combination of recipes from all over the place to create this warm, spicy, comforting (and gourmet, if I do say so myself) bowl. If you are fortunate enough to use fresh carrots, do not throw away those carrot tops! The garnish is a MUST in this soup.
I'm still all a-glow over the carrots I grew in my garden this summer and I'm already planning to expand my space for even more next year. Aren't they gorgeous?
Basically, you soften the veg in coconut oil, simmer it all in veg broth, and then season well with coconut milk, curry and ginger.
Here's what you need:
2 T coconut oil
1 C chopped onion
2 lb chopped carrots
1/4 C fresh ginger, or less to taste
4 C vegetable broth
1 can full fat coconut milk
1 T curry (hot or regular, more or less to taste)
Here's what you do:
Heat the coconut oil and add the onions. Cook on medium until onions are soft. Add the remaining ingredients and simmer until everything is well cooked. I often allow my soup to sit around with the lid on to really help meld the flavors. It's good to let it cool a little bit before blending it anyway.
I made a double batch.... plenty for the freezer.
Here's what you need for the carrot top pesto:
1 small bunch or handful of carrot greens
1 small bunch or handful of cilantro
1/2 C slivered almonds
2-3 cloves of garlic
1/4 C olive oil
salt to taste
Keep blending it until you get a nice smooth consistency. The amounts given is enough for the double batch of soup I made..... You might want to reduce quantities if you're only making a single batch of soup. OR - keep the pesto in the freezer for other uses. I didn't waste any! I even used a tiny bit in some 'ranch' dressing the next day - AMAZING!