The flavor and texture is reminiscent of butternut squash soup, but the curry, apples, and coconut milk add many layers of flavors. A self-proclaimed soup connoisseur once told me this was the best soup she’d ever had. It’s especially satisfying on a cold winter’s night.
1 Tbsp. coconut oil (or butter or olive oil)
1 cup onion, diced
1 tsp. fresh ginger, finely grated
1• tsp. sea salt
2 tsp. curry powder
2 lbs. carrots, peeled and chopped
1 13.5 oz. can of coconut milk (about 1 2/3 cup)
4 cups water, plus more if soup is too thick
lb. apples (approx. 1 large apple), peeled, cored and cut into chunks
In a large pot over medium-low, melt the coconut oil and sauté the onion and ginger with the salt and curry powder, stirring frequently, until the onions are soft and translucent, about 5-10 minutes.
Meanwhile, peel and chop the carrots and apple. When the onions are soft, add the carrots and apple and continue to sauté for a few more minutes. Add the coconut milk and water to the pot and increase the heat. Bring the soup to a boil and then reduce to a simmer.
When the carrots and apples are soft, after 20-30 minutes of simmering, purée the soup until smooth using either a blender or an immersion blender. If using a blender, only fill the canister halfway and purée in batches to prevent the hot soup from splattering. I also recommend removing the middle part of the blender lid and placing a clean dishtowel or paper towel over the hole while blending. This will allow the steam to escape.
If you find the soup is too, add warm water until you reach your desired consistency. Serve with a dollop of plain yogurt and chopped cilantro. The tartness of the yogurt nicely balances the sweetness of the carrots and apples in the soup.
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The following excerpt is taken from The Mystic Cookbook by Meadow and Denise Linn. It is published by Hay House and available from www.hayhouse.com.