As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays, without making it Carb-Lovers’ Monday. So we’ve turned to area chefs for a little inspiration. Today, Soupergirl dishes up a “Creamy” Silky Carrot Soup.
Creamy Silky Carrot Soup
Ingredients
- 1 large onion, chopped
- 1 tablespoons canola oil
- 4 tablespoons fresh ginger, sliced
- 4 medium cloves garlic, chopped
- 1 teaspoon curry powder
- 1 tablespoon + 3 cups vegetable stock
- 2 cups carrots about ¼ inch thick, sliced
- 1 cup sweet potato, cut into about ½ inch cubes
- 5 ounces coconut milk
- salt and pepper to taste
Directions
- Chip onion.
- Sauté onion in 1 TBS of oil over medium heat for five minutes, stirring often.
- Add garlic, ginger, and continue to sauté for another minute.
- Add curry powder and mix well with onions.
- Add broth, carrots, and sweet potato and simmer on medium high heat until vegetables are tender – about 15 minutes.
- Add coconut milk.
- Blend.
- Salt and pepper to taste.
