Carrot Coconut Soup

by Meg on June 12, 2011

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I made a delicious new carrot soup this morning.  It was such a perfect addition to this rainy day!

Carrot Coconut Soup

  • 1 tsp. of unsalted butter  or olive oil
  • medium yellow onion, diced
  • 6 organic carrots, diced
  • 1/2 tsp. of powdered ginger
  • 1/2 tsp. of cinnamon
  • 1 tsp. of chili powder
  • 1 can of lite coconut milk
  • 1/2 cup of soy milk
  • salt

Heat saucepan on medium heat and add the butter. Sauté the  onion for 2-3 minutes.  Add spices: ginger, cinnamon and chili powder, then carrots.  Stir and cook for 2 minutes. Stir in the soy milk and coconut milk. Bring to a boil and simmer for 20 minutes or until the carrots are soft. Turn the stove off and let cool for 2 minutes. Puree with a immersion blender or food processor.  Add salt to taste.

I dare you not to fall in love with this soup! Smile 

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Our day was spent cleaning, purging and packing up our house – ugh!

We then headed over to my friend Mia’s house for dinner.

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Dave and I brought:

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Marybeth brought over quinoa salad with cranberries and pistachios.

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Mia made some delicious southwestern turkey burgers ( made with oats instead of breadcrumbs- thanks Mia)!

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Altogether we had made an amazing combination of colorful food on our plates! P6125538P6125531

Mia even made homemade fudge to have over mint chocolate chip yogurt- what a wonderful way to finish off the weekend!

{ 1 comment }

Emily @ A Cambridge Story June 13, 2011 at 9:07 am

Soup looks great – I have carrots and coconut milk at home and might just have to whip up a batch!

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