Coconut Carrot Soup

Coconut_carrot_soupI'm so excited for soup season... and sweater season. I love fall! The other day I made my first homemade soup of the season (I know it's a bit early). One of my favourite things about homemade soup is how easy they can be to make. This soup is one of those. To make it, you will need: 8 large carrots (peeled & cut into 1/4 inch pieces), 2 cups of vegetable stock, 1 can of coconut milk, 1 tablespoon of garam masala, 1 teaspoon of tumeric, 1 teaspoon of garlic powder (or toss a few cloves right in there), 1 tablespoon of freshly grated ginger, 1/2 a cup of quinoa, and 1 cup of water.

In a large pot bring the veg stock and coconut milk to a boil. Add the carrots and seasonings. Reduce the heat to med-low and let simmer until the carrots are soft enough that a knife can easily slide into one of the pieces. Meanwhile, in a smaller pot, add the quinoa and water and bring to a boil. As soon as it begins to boil, reduce the temp down to low and cover with a lid. Let this cook for 15 minutes.

You can either pour the carrot mixture into a blender or use an immersion blender to blend the mixture until smooth. Return it back to the pot and add the cooked quinoa. Ta-da! Delicious soup!


Happy Wednesday!