This recipe is an offshoot of an offshoot. My all-time favorite blogger Shutterbean posted her version of a Bon Appetit Magazine carrot coconut soup recently and it sounded perfect. Mostly because it has very minimal ingredients and there was essentially no way to mess this up. This is a low-risk recipe.
It’s also packed with nutrients! Carrots are crazy high in antioxidants – you know what those are because you’re a smarty pants who reads Alexa Brynne articles. The most prominent antioxidant in this root veggie are beta-carotenes. Did you know the darker the orange color of a carrot, the more beta-carotene it contains?
Coconut milk is high in fat. But not all fat is bad! In fact, our brain loves when we consume foods naturally high in fats, because about 60% of our brain is fat. Coconut milk is packed full of vitamins and minerals like manganese, iron, magnesium, vitamin C, zinc, folate, vitamin E, K, B6, and more.
For my version of Coconut Curry soup, I added lentils because…I had lentils that needed to be used up. Shutterbean’s recipe uses Sambal Oelek chili paste to give her soup some heat. I couldn’t find that when I went grocery shopping, but figured curry paste would be a good substitute. I also used coconut oil instead of butter to soften my veggies – the more coconut the better, in my opinion.
All you do is chop, simmer, and puree! I tried using my immersion blender but the Le Crueset I used was a liiiiittle too shallow (i.e., carrot soup splatter all over my kitchen) so I transferred to a blender. That was also a two man job, so I’m glad my husband was home. My soup turned out really well – although that is a terrible picture of it. It’s hard taking pics of soup, you guys. Next time I would add some curry powder or something else to make it a little spicier. Also crisping up the lentils and adding them on top, instead of blending, sounds intriguing. I took this to work a few days in a row, and thanks to fiber and healthy fat, was super satisfying and kept me full for a long time. Score!