It's October. The stores are getting ready for the Holidays. Nolan has already picked out his Halloween costume and insists on wearing it everyday. I am sooo ready for sweaters and boots, but, here in sunny South Florida, its STILL in the upper 80's and we spend most afternoons at the pool! But, in the Kitchen, I am getting inspired for some comforting Fall Foods. This Carrot Curry soup is super quick and super easy. You can make it as sweet or as spicy as you like. You can double the recipe and freeze some for a later date. And, this is a easy, healthy "little kid" meal. Nolan loved it and we had ours the other night with a side of salmon.
Carrot Curry Soup:
4-5 large organic carrots, peeled, washed and cut into small pieces
1/2 tsp. salt
3 organic garlic cloves, peeled and coarsely chopped
1/2 organic yellow onion, chopped.
1 tbsp. EVCO
2 tsp. curry powder
1 tsp. parsley, chopped or parsley flakes
1 cup almond milk or coconut milk
salt to taste
Boil carrots with water and 1/2 tsp. salt. Cook until carrots are tender. Drain, put in blender, and purée until smooth. In a pot, heat EVCO and fry garlic and onion. Add curry powder.
Stir for a minute on medium heat. Mix in pureed carrots. Add approx. 1 cup water and 1 cup almond/coconut milk. (you can add more liquid as needed to thin out). Add salt to
taste, and parsley. Simmer for 10-15 minutes. Enjoy!
**Alternatives: add in ginger and/or cinnamon for a different taste. Reduce curry/garlic/onion amounts for sensitive kids.Add more curry, or chili powder to make it more spicy**