Sunday, September 30, 2012
Carrot Apple Ginger Soup
So, we're getting settled in Seattle. Things are starting to slow down. And so instead of just throwing plain bland ingredients together and having a boring paleo meal, I'm starting to think about new recipes again.
And this giant ten pound bag of carrots I saw at the grocery store was just begging me to take it home.
And turn it into soup.
Tasty, tasty soup. (My 2 year old even liked this and ate it! Sure, she made a huge mess... but she still ate it...)
So here you go! The first of the (hopefully!) many more fall and winter dishes for this year. A hearty soup, full of flavor and perfect to sip in a mug or serve in a bowl at the table. If you want to get really creative, serve it with some bacon crumbles.
-4 qt. crockpot
- 5-6 large carrots, chopped
- 1/2 medium sized onion, chopped
- 2-3 medium sized apples (I used golden delicious)
- 2 cups chicken broth
- juice from 1/2 lime
- 1 large hunk ginger, about 1 inch thick, peeled and diced
- 1 T curry powder
- 1/2 t cumin
- dash salt
- dash black pepper
- 1 14.5 oz can coconut milk (or coconut cream for a thicker soup with more fat - that's what I used!)
This is a pretty simple one. Combine all ingredients in the crockpot except the coconut milk.
Cook it on LOW for 5-6 hours or HIGH for 4-ish hours. Using your stick blender, puree the soup directly in the crockpot. (What, you don't have a stick blender yet?!? Have you learned NOTHING from this blog?!?! First, go order a stick blender from Amazon. Done? Good. Now CAREFULLY blend this soup in batches with your blender.)
Add the coconut milk (or cream) and blend it in the soup.
Enjoy! (And think about what to do with seven more pounds of carrots...)