- 1 tbsp coconut oil (or butter or olive oil)
- 1 cup diced onion
- 1 tsp fresh ginger, finely grated
- 1 1/2 tsp. sea salt
- 2 tsp curry powder
- 900 g carrots, peeled and chopped
- 1 large apple, peeled, cored, and cut into chunks
- 400ml can of coconut milk
- 4 cups water, plus more if soup is too thick
- Chopped coriander
- Plain yoghurt
In a large pot over medium-low heat, melt the coconut oil. Add the onion and sauté with the ginger, salt, and curry powder, stirring frequently until the onions are soft and translucent, about five to 10 minutes.
Meanwhile, peel and chop the carrots and apple. When the onions are soft, add the carrots and apple, and continue to sauté for a few more minutes. Add the coconut milk and water to the pot and increase the heat. Bring the soup to a boil and then reduce to a simmer.
When the carrots and apple are soft, after 20 to 30 minutes of simmering, purée the soup until smooth using either a blender or an immersion blender. If using a blender, only fill the canister halfway and purée in batches to prevent the hot soup from splattering. Removing the middle part of the blender lid and placing a clean dish towel or paper towel over the hole while blending is recommended. This will allow the steam to escape.
If the soup is too thick, add warm water until you reach your desired consistency. Serve with a dollop of plain yoghurt and chopped coriander. The tartness of the yoghurt nicely balances the sweetness of the carrots and apples in the soup.
KJ: 585; FAT: 9.3g; CARB: 9.1g; PROTEIN: 2.1g
Find this recipe in The Mystic Cookbook by Denise Linn and Meadow Linn
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