Coconut Ginger Carrot Soup

This is my twist on a recipe from Epicurious.com (one of my favorite recipe sources). This recipe is compatible with Autoimmune Paleo diets. I added Tumeric to help with inflammation.

Ingredients:

  • 1 16 oz can light, unsweetened Coconut water
  • 2 3/4 cup Chicken broth*
  • 2 tbsp Tumeric powder
  • 3–4 carrots, diced*
  • 1 yellow onion, diced*
  • 3/4 tsp Himalayan salt
  • 2 tsp Curry paste*
  • 2 teaspoons peeled, grated fresh ginger
  • 1 clove garlic, peeled and chopped

*Notes on Ingredients

Bone broth would be healthier than chicken broth. The first time I used 2 carrots, which was rather lacking. It needed more. I also used onion powder, since I didn’t have onion on hand, and it still worked! However I think real onion would make a major difference in this recipe!

I used Mild Madras Curry Powder instead of curry paste, since it fit the rules of my AIP diet, however I found it lacking in flavor for this recipe. I would recommend yellow curry powder, which you can purchase in the ingredients section, or another curry pastes that fits AIP rules.

The fresh garlic and ginger definitely make a difference in this recipe. The original recipe calls for cilantro and lime, which I think would make a decent Thai spin on the flavor, were I not going for a tumeric infused version. So for this version, I left them out. ☺

Preparation

  1. Heat 1/3 cup of the coconut milk in a large saucepan over medium-high heat.
  2. Add the onion and salt and cook while stirring until onion is softened, about 5 minutes. Stir in the ginger, curry paste, and garlic and cook while stirring until well combined and fragrant, about 1 minute.
  3. Add the carrots, 2 3/4 cups of broth, and the remaining coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, covered, until the carrots are very tender, about 30 minutes.
  4. Puree soup in batches in a blender, using the hot fill line as a guide.* (Note: If soup becomes thicker than you desire, stir in additional vegetable broth by the tablespoon to reach ideal consistency.)
  5. Taste and adjust seasonings, and serve.

Notes about Prep

I used a small plastic blender I bought at HEB for about $20. In order to get the soup to not explode out of the top, I only filled halfway up to the 200 ml fil line. This is a VERY small amount of liquid, less than the length of the last third of my pinkie finger. Now that’s small.

I had to learn the hard way when the soup popped me a few times. I have a burn about the length of a bus ticket on my boob, haha! Not to mention having to wipe down white painted cabinets covered with yellow tumeric, haha! What a nightmare. I also held down the lid with a hand towel. Well that hand towel also turned yellow. ☺ Fair warning about this recipe, and blending hot liquids.

I also made sure to pulse several times and push down hard on the lid with the hand towel. This soup, as all my soups it seems, went well with Wildbrine Red Beet and Cabbage Saurkraut.

Original Recipe: http://www.epicurious.com/recipes/food/views/creamy-chia-coconut-ginger-carrot-soup-51250210

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