Hot Curried Carrot “Getting Better” Soup

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This weekend I experienced an atrocious illness plagued upon us.  I don’t know what it was.  Maybe the flu?   Whatever it was, this thing, (we’ll call it “the beast”) managed to infiltrate our home and demolish every one of us, one by one, for several days each, before we were able to return to a mediocre level of normalcy (which is where we are now).

It was my turn to meet the beast’s formidable zenith of wrath as I was left shivering under three blankets, unable to move to change the channel.    I closed my eyes because it was easier than dealing with pain of movement required to avoid watching whatever terrible show the kids had on when they were sick just one day earlier.   I awoke several hours later, in a cold sweat, desperate for gallons of coconut water, but thankfully, generally feeling better (knock on wood).   That was just yesterday.

When I get sick, we mostly order takeout.  It’s true and I admit it.   I never see ‘sick’ coming since I genuinely believe I am naturally pretty awesome and can control and fend off anything that comes my way in this universe.  (Buzzer sound!) WRONG!  I got sick and wasn’t prepared, so we ordered pizza and Chinese…a lot.

‘dems da breaks.

Once I finally came out of the horror of the beast and back to daylight again, the first thing I did was make some soup for lunch.    We are getting better.  Time for some “getting better” soup.  It’s sweet and hot and spicy and has everything that makes me (and probably you) feel better.    It’s certainly doing the trick for me.  I think I might make another few batches to have on hand in the freezer for the rest of the cold and flu season…just in case.

Also while I have your attention via food, I’d like to give a big thanks to those that have prominantly featured my site over the last couple months.  If you have any time, check out babble and dailybuzz food.  While I was busy freaking out about Christmas, going out on New Year’s, then getting sick, and everything else between those moments, their features kept Kate from Scratch on its feet.  Thank you to all of my supporters!

get-better-curry-coconut-carrot-ginger-soup-from-scratch

 

Getting Better Soup

Hot Curried Carrot Soup with Roasted Garlic, Ginger and Coconut

  • 2 tablespoons coconut oil
  • 1 yellow onion, trimmed, peeled and sliced
  • 1/2 teaspoon coriander
  • 1/2 teaspoon roasted ground cumin
  • 1/4 teaspoon cayenne (less for a less spicy/more mild soup)
  • 1 1/4 teaspoons spicy brown mustard
  • 1 pound carrots (trimmed, peeled, sliced)
  • 4 cups vegetarian vegetable stock (or chicken stock)
  • 1 tablespoon freshly grated peeled ginger root
  • 1 tablespoon roasted garlic
  • 1 bay leaf
  • 1/4 cup coconut milk
  • salt and white pepper to taste
  • For Garnish: greek yogurt or sour cream and Thai basil or cilantro

 

In a large sauce pot or dutch oven (3.5 – 4 quart) over moderately high heat, add coconut oil, coriander, ground cumin, cayenne, mustard and carrots.   Cover, reduce heat to medium low and cook, tossing occasionally for twenty five to thirty minutes, or until onions and carrots are lightly caramelized on the bottom of the pot.

Remove cover and add stock, ginger, garlic and bay leaf.  Simmer on low until carrots are fork tender.   Remove bay leaf, and blend, using an immersion blender.  A regular blender will work, as well.

Once blended, add coconut milk and salt and pepper to taste.

Ladle into bowls and place greek yogurt or sour cream into a pastry bag with fine tip or ziploc bag with the tip snipped off.  Swirl a spiral figure around the top and drag a toothpick or sharp knife point from the center of the spiral out towards the edges to create a spider web pattern.  Gently place herbs in center of bowl atop the spiral.

Note: Bring to room temperature and keep in refrigerator in air tight container for up to four days or in freezer, up to two months.

Getting Better Soup
 
Prep time
Cook time
Total time
 
Hot Curried Carrot Soup with Roasted Garlic, Ginger and Coconut
Kate from Scratch:
Recipe type: Lunch, soup, light, vegetarian, spicy
Cuisine: Thai, Asian
Serves: 4-6
Ingredients
  • 2 tablespoons coconut oil
  • 1 yellow onion, trimmed, peeled and sliced
  • ½ teaspoon coriander
  • ½ teaspoon roasted ground cumin
  • ¼ teaspoon cayenne (less for a less spicy/more mild soup)
  • 1¼ teaspoons spicy brown mustard
  • 1 pound carrots (trimmed, peeled, sliced)
  • 4 cups vegetarian vegetable stock (or chicken stock)
  • 1 tablespoon freshly grated peeled ginger root
  • 1 tablespoon roasted garlic
  • 1 bay leaf
  • ¼ cup coconut milk
  • salt and white pepper to taste
  • For Garnish: greek yogurt or sour cream and Thai basil or cilantro
Instructions
  1. In a large sauce pot or dutch oven (3.5 - 4 quart) over moderately high heat, add coconut oil, coriander, ground cumin, cayenne, mustard and carrots.
  2. Cover, reduce heat to medium low and cook, tossing occasionally for twenty-five to thirty minutes, or until onions and carrots are lightly caramelized on the bottom of the pot.
  3. Remove cover and add stock, ginger, garlic and bay leaf.
  4. Simmer on low until carrots are fork tender.
  5. Remove bay leaf, and blend, using an immersion blender. Note: A regular blender will work, as well.
  6. Once blended, add coconut milk and salt and pepper to taste.
  7. Ladle into bowls and place greek yogurt or sour cream into a pastry bag with fine tip or ziploc bag with the tip snipped off.
  8. Swirl a spiral figure around the top and drag a toothpick or sharp knife point from the center of the spiral out towards the edges to create a spider web pattern. Gently place herbs in center of bowl atop the spiral.

 

 

 

 

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14 thoughts on “Hot Curried Carrot “Getting Better” Soup

  1. Great food styling on those photos! And a really nice recipe too – sounds terrifically tasty. There seem to be at least a couple of different things going around, both the flu and some sort of nasty cold. Who knows which you had, though it kinda sounds flu-like. Anyway, I’m glad you’re getting better so you can cook us all more great stuff! Thanks for this.

  2. We had the same viral beast at our house. I got sick on Christmas Day…such fun! I think I needed some of this gorgeous soup to nurse me back to health!

  3. Just got over “the beast” myself… wish I’d had this to speed my recovery along. (But it’s never too late to make a beautiful, nourishing soup!) Wonderful recipe, Kate, and apt thoughts on what it was like to weather “it.” So glad you’re feeling better!

  4. This sounds fantastic! I’m all stuffed up and I think this will be just the thing to give me that boost I need right now. Can’t wait to try it!

  5. Hope you feel better soon! I had the stomach flu a few weeks ago and it was terrible. We always have take-out when I’m sick too … that’s how my husband “makes” dinner : )

    • Same here! Mike tries, but it usually involves a phone or something from the freezer section. ha! I haven’t had the stomach flu in years and can still remember just how awful it was. Glad you’re feeling better and thanks for stopping by!

  6. Hi Kate!

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