It’s beginning to feel a little fallish around here. I for one am extremely excited about this.
Cozy fires
Sweaters
Hot tea
Boots
Scarves
Lazy weekends curled up on the couch
Pumpkin spiced everything
Soups and stews
Bubble baths
Rainy hikes… I could go on and on!
As I said, I tend to be lazier when the weather cools down which means easy easy dinner times.
I threw this soup together from just random things I had in the pantry and fridge after a few days away. My favourite way to cook-minimal effort but still delicious and nutritious.
Coconut carrot soup
1/2 large onion- chopped
2 cups roughly chopped carrots
1 tbsp coconut oil
1.5 broth- I used home made chicken broth (but veggie broth would work too)
1 can coconut milk (full fat is always best in my opinion)
1 tbsp green curry paste
salt and pepper
1 bunch of cilantro chopped up.
Melt coconut oil in a large pot and sauté carrots and onions for about 10 minutes. Add broth, coconut milk and curry paste and let simmer until carrots are nice and soft.
Use an immersion blender (or regular blender in batches) to puree. Add salt and pepper to taste.
Stir in cilantro before serving.
This soup goes great with quinoa and roasted crunchy chickpeas for a little extra protein.
Hope you enjoy it as much as we did 🙂
