Yesterday was Friday, today is Saturday. Yep, still need to think about the day of the week. That’s ok, we made it to the weekend so time to unplug from work and plug into self-care this weekend. I am taking a break from the sweet treats (and wine) this weekend and focusing on healthy eating, but just as satisfying in a different way. This Vegan Curry Carrot Coconut Soup… whew, is just that. Healthy and oh so satisfying. Perfect to kick off your wellness weekend!
With all the virtual happy hours, the take out orders (order from the restaurant’s website so they benefit from it), the lack of gyms, lack of human contact….can take a big toll on not only our physical wellbeing, but also our mental wellbeing. Don’t get me wrong, it’s important to stay connected to friends, support your local restaurants, enjoy a glass of wine and piece of cake (or banana bread for all you banana bread freaks) 😉 , but it’s just as important to take a break and concentrate on just you, your health and nourishing your body and mind with good and healthful whole foods (because we all know we might be back at the “houseparty” next weekend) to re-set.
Well, I have just the ticket…er soup, to kick-start that re-set. I, like many others, have been feeling the weight of quarantine, not only metaphorically, but quite literally. We do our best to stay active, but with the isolation, the constant negative news, the wine…can all bring a major toll. Because of this, I have been craving wellness lately and now you will be craving this soup!! It’s easy, breezy, full of flavor, good and good for you meal. It’s vegan to boot if that’s your thing, even if that’s not your thing, this soup will be your thing! I used vegetable broth and coconut milk for the base, roasted carrots, onions and garlic with a curry spice mix that adds such a nice depth of flavor. Then it’s all married together in your high-speed blender and in moments you will have deliciously smooth sensational soup (gotta love an alliteration, really drives it home)! Now that’s a marriage that will last! 🙂
Golden delicious curry spice mix!
Beautiful red carrots…nature is cool…or litty! 🙂
Curry spiced and everything nice!
So pretty…tastes good too!
Silky, smooth.
Join me this weekend in a wellness weekend. Turn off the noise… (the news) and take some time for you. Go for a walk, a run, or read a book, meditate (if that’s your thing), paint, needlepoint, (just spit balling here, I don’t needlepoint) use your phone to take nature photos outside instead of looking at celebrity photos inside. Then nourish your tummy with my Curry Carrot Coconut Soup this weekend! Your body, mind and belly will thank me!
Happy Weekend Wellnessing It!
Diane
- 1 bunch of carrots, about 6 to 8 medium carrots (I used red carrots, any variety will do)
- ½ a large red onion
- 2 cups vegetable broth
- 1 cup canned light coconut milk
- ½ tsp. fresh ginger
- 6 cloves of garlic
- ¾ tsp. to 1 tsp. curry powder (mild, golden powder)
- ½ tsp. granulated garlic
- ½ tsp. onion powder
- ⅛ tsp. allspice
- ¼ tsp. cardamom
- ⅛ tsp. cumin
- ⅛ tsp. cayenne (optional)
- 1 tsp. of salt plus more to taste
- pinch of nutmeg
- 1 tbsp. coconut aminos
- 1 tbsp. cherry vinegar
- 2 tbsp. olive oil separated
- Garnish:
- Drops of coconut milk
- Light drizzle of olive oil
- Microgreens
- Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper or foil, set aside.
- Make the Spice Mix:
- In a small bowl combine all of the dried spices, minus the salt and set aside.
- Roast the Carrots, Onion and Garlic:
- Peel the carrots and garlic cloves and chop the onion in large slices. Add veggies and garlic to large freezer bag and 1½ tbsp. of olive oil and shake to coat the everything. Add the spice mix in two additions to the bag and shake between each to coat evenly. Spread over the prepared baking sheet in a single layer. Bake for 25 to 30 minutes until the carrots are fork tender.
- Make the Soup:
- When you have about 5 minutes left of roasting the veggies place a large saucepan over medium heat on the stove top. Add the remainder of the olive oil and grade the fresh ginger into the pot. Allow the ginger to cook for a few minutes. Add the broth, coconut milk and the salt, stir to combine. Reduce heat to low while the veggies finish cooking.
- Blend it all Up:
- Best to use a high-speed blender, however you can use a regular blender, but strain through a fine mesh strainer to make smooth.
- Remove the veggies from the oven. Carefully slice the carrots into large pieces and place the carrots, onions and garlic cloves into the container of the high-speed blender. Remove soup from heat and carefully pour into the blender with veggies. Place lid on blender, can remove middle cap to let steam escape, but cover with kitchen towel. Blend on medium low for around 30 seconds, then turn blender up to high and blend on high for around 2 minutes until completely smooth. If not using high speed blender, pour back into saucepan through fine mesh strainer, otherwise you can pour right back into saucepan from high-speed blender. Add the coconut aminos and stir. Gently heat on medium low for additional five minutes. Turn off heat and stir in cherry vinegar.
- Ladle soup into bowls, dot with more coconut milk and a light drizzle of olive oil. Garnish with microgreens. Serve hot. Store leftovers in airtight container in the fridge for up to 2 days. Gently re-heat on the stove top to serve.
- Enjoy
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