Curried Coconut Carrot Ginger Soup
The Perfect Warming Soup for a Winter Cold
We all have designated “sick” foods, and I’m telling you all this one is PERFECT for the sniffles or any other winter illness. It’s simple to make and full of delicious warming spices that will soothe your throat and help you feel good again. I made this just after Christmas when I got a cold (of course) and it helped SO MUCH! Enjoy :)
Ingredients
1 pound Carrots
1 yellow onion
5-8 cloves of garlic
2-4 Tablespoons Fat (butter or ghee are perfect, olive oil is another good option)
2 Tablespoons Fresh ginger (or 1 tablespoon dried)
1 Tablespoon Curry powder
Salt and pepper to taste
3-4 cups bone broth
1 can Coconut milk
Directions
Roughly chop the carrots and onion. Mince, grate, or press the garlic and ginger.
Melt fat in a stock pot over medium heat. Add carrots and onion to pot, toss to coat in oil and add a pinch of salt to help the veggies release their juices. Continue cooking carrots and onions until onions are translucent, about 5 minutes, adding more fat as needed if they start to stick to the bottom of the pan.
Add garlic and ginger to carrots, stir to coat and cook until the garlic releases its scent, 1-2 minutes.
Ever so slightly turn the heat up and add the curry powder and black pepper to taste. Cook 2-3 minutes, until curry scent is released and veggies are darkened with the spices.
Slowly pour broth over the veggies, scraping along the bottom of the pan to get the darkened flavorful bits up. It will look like there’s not quite enough broth but that’s ok! After the carrots are cooked we will add the coconut milk.
Bring to a boil, cover, and simmer until carrots are tender, about 10minutes.
Remove from heat and blend (carefully!!!) until smooth. Stir in coconut milk and serve!