AKA Carry Currot Soup whenever I try to say it out loud.
Soups, especially this one, are a fall staple for me. Anything that’s healthy, easy, and freezes well is a win for me. With rich spices, plenty of garlic, and the creaminess of coconut milk, this recipe is the perfect way to warm up on a chilly autumn evening.
It’s also flexible–in addition to carrots I’ve added sweet potato, squash, regular potatoes, lentils, and more to change up the flavours and nutritional balance. My favourite so far would have to be roasted squash as it adds a creamy smoothness to the dish.
Perhaps my favourite part of this soup is that it all gets pureed at the end, which means minimal chopping is needed. I chop the carrots into two-inch sticks to decrease cooking time, and the onion into giant chunks because my eyes are super sensitive and once the skin comes off I’m crying like I’ve been dumped on prom. And don’t even bother chopping the garlic at all!
Prep Time: 15 minutes
Cook Time: 30 minutes + 1 hour to cool
- 2 tbsp olive oil
- 6-10 cloves of garlic
- 1 large onion, chopped
- 5-6 cups vegetables, chopped (4 cups carrots + 2 cups potato or squash is ideal)
- 1 large apple, chopped
- 1 tbsp curry powder
- 1 tbsp cumin
- 1 tsp cinnamon
- Salt and pepper to taste
- 4 cups broth of choice (I prefer vegetable)
- 1½ cups coconut milk
- Heat oil in a large pot. Add onions and cook until translucent. Add garlic and cook for another 2-3 minutes.
- Add vegetables and spices to pot, stirring until evenly covered. Continue to stir for 2-3 minutes.
- Add broth and coconut milk. Simmer with lid on for about 20 minutes, or until the vegetables are soft.
- Allow soup to cool for about 1 hour with the lid off. Blend with an immersion blender until smooth.
- Enjoy with a dollop of plain yogurt or sour cream.