Tuesday, November 29, 2011

Carrot Soup for the Soul

This soup is a delicious, healthy treat on cold nights or even served chilled in the spring and summer for simple elegance. It is rich and flavorful while still being vegan, prepares in a flash, is easy to multiply and makes quite a gorgeous statement on your table with its bright orange color. 

Carrot and Sage Soup

6 large carrots, chopped
1 onion, chopped 
1 tsp fresh ginger zest
1 1/2 tsp curry powder
1 3/4 cup vegetable broth
1 14 ounce can coconut milk
1/2 tablespoon of finely chopped sage

Bring the vegetable broth to a simmer on medium heat. Add carrots, onions, ginger and curry powder, simmer until carrots are soft about 25 minutes. Remove broth and carrot mix from heat and allow it to cool a bit. When warm (verses piping hot) puree the carrot broth mix in a blender. When pureed, add contents of blender to a saucepan, heat and stir in coconut milk until incorporated. Remove from heat, sprinkle in sage and stir. Season with salt to taste and garnish with a sage leave. Enjoy! 

1 comment:

  1. I pretty much love anything with coconut milk. This looks delish!