It’s been about -15°C here in Calgary for a little while now, so it seemed only appropriate to share a warm, hearty meal idea - a carrot, ginger, and coconut soup with a twist!
Here’s a recipe. Sort of. I’m not very good at following recipes; I generally cook based on how things look, feel, and taste. So any recipe I provide is a basic outline to be adjusted based on preference. Ingredients:
Nearly 2 lbs carrots, unpeeled and chopped into slices
2 small onions, chopped
4 cloves of garlic, minced
2 Tbsp of ginger, minced
1 can of coconut milk
About 600-700mL of vegetable broth (or chicken/beef if you want) - I prefer homemade, but Pacific Foods has a good one without sugar or preservatives.
4 cups of broccoli, chopped
3 large kale leaves, chopped
Salt and pepper to taste
Green onions, chopped (optional for garnish)
Protein source if you want to make it into a full meal (I used oven-roasted chicken breast). I’d imagine lentils would be pretty tasty in this, either cooked and blended in in the first phase, or precooked and added with the broccoli or kale.
Combine onion, garlic, and ginger into a pot and sauté briefly in coconut or avocado oil.
Add carrots, broth, and coconut milk and simmer until carrots are soft (about 20 minutes).
Pour into a blender and blend until smooth(ish).
Return carrot mixture to the pot and put on low heat.
Add salt and pepper to taste.
Once broccoli is nearly soft enough to put a fork through, add the kale for just a few minutes until soft. Also add your pre-cooked protein source if desired.
Spoon into bowls and add green onions for garnish.