I’ve finally faced the facts that I, for one, cannot live on liquids alone (sayonara, juice cleanse!)… but I do think there’s something to be said about giving our bodies a digestive break and tapping into the healing properties of a liquid meal once in a while. Of course, when temps are as chilly as they are in most parts of the country right now, doesn’t a warming bowl of soup sound way more comforting than a cold smoothie? I’ve been all about the puréed vegetable soups over the last week — it’s my favorite way to stick to healthy eating resolutions without feeling hungry, plus I’ve been experimenting with loads of different ingredient combinations based on whatever happens to be in my farmers market haul. This coconut carrot is my current favorite — the sweetness of the carrots combined with a touch of creamy coconut milk makes it taste downright indulgent, yet it’s so packed full of colorful veggies that I can polish off a bowl and feel like I did something good for myself. If you’re not detoxing, serve with a loaf of crusty bread or maybe a lemony-dressed green salad to make it a meal. Keep reading for the recipe…
These knarly-shaped carrots from Johnson’s Backyard Garden are as sweet as candy — and since they’re organic, I skip the peeling and just rinse, chop and throw them in the pot.
- 1/2 cup unsweetened coconut flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large sweet onion, chopped
- 1/4 cup minced ginger
- 1 tablespoon minced garlic
- 3/4 pound carrots, peeled (if needed) and roughly chopped
- 1 teaspoon curry powder
- 2 teaspoons honey
- 4 cups low-sodium chicken broth (or use vegetable broth to make it vegetarian)
- 1 1/2 teaspoons kosher salt
- freshly ground black pepper, to taste
- 1 bay leaf
- 1 cup light coconut milk (from a can)
- fresh cilantro leaves, for garnish
- Heat a small dry skillet over medium, then add the coconut flakes. Toast, tossing occasionally, until flakes are golden on the edges. Remove to a plate and let cool. (careful — it can burn quickly!)
- Set a large pot over medium-high heat. Melt the butter with the olive oil, then add the onion. Sweat until the onion is translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds, then add the carrots, curry powder and honey. Let cook, stirring occasionally, until the carrots soften, about 8 minutes.
- Add the broth, salt, pepper and bay leaf, and let simmer for 25 minutes until the carrots are very soft. Remove the pot from the heat, then dig out the bay leaf and discard. Add the coconut milk, then use an immersion blender (or a countertop blender — just be careful when blending hot ingredients!) to purée until very smooth. Adjust the seasonings, adding more salt or pepper as needed.
- To serve, garnish with cilantro leaves and toasted coconut flakes.
*recipe and photos by Camille
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