I know it’s summer, but once you try this curried carrot-coconut soup you won’t care if it is hot or cold outside, summer or winter, just if there is enough left to repeat. It’s simply delicious. And it’s also very simple and quick to prepare!
I found out that I’m not of any use preparing one-person-meals. Every time I try to cook something just for me, or just for two, the result is food for 4-10 persons. But I also found out that it is just great to have some leftovers for later, for lunch the next day. If you unlike me don’t feel like repeating the same thing for two days in a row, you can freeze the leftovers and enjoy them the day you don’t feel like cooking.
There is food I look at in the morning when putting it into a lunchbox to take it to the university with me, that makes me wish that the morning passes by quickly and lunchtime comes soon. Food that makes me smile when I take the box out of my backpack. And sad when I scrape my spoon over the empty plate. This curried carrot coconut soup with its glowing yellow color and the fruitiness from the orange that mingles seamlessly with the sweet touch from apricots and sweet potatoes, the coconutty creaminess and spices is one of those dishes. I served it with a slice of homemade sourdough rye bread with pumpkin seed butter and raw beet.
- 3 garlic cloves
- 1 bunch of carrots (around 8-10)
- 1 can coconut milk (400ml/14oz)
- 3 small sweet potatoes
- 1 tablespoon curry
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 tablespoon fresh or 1 teaspoon powdered ginger
- Juice and zest of 1 organic orange
- 3 dried apricots
- 2 cups vegetable broth (or water and salt)
- 2 tablespoons olive or coconut oil
- freshly ground black pepper to taste
Heat the oil in the pot you will make the soup in over medium heat. Finely chop or mince the garlic and add it to the hot olive oil. Slice the carrots and chop the sweet potatoes in small cubes (so they got soft faster). Add the vegetables, dried apricots and spices to the oil and garlic. Toss and fry over low to medium heat for 3-5 minutes, without burning the spices. Add the vegetable broth, stir, cover the pot and let simmer for 20 minutes. Add the orange juice and zest and the coconut milk. Let simmer for 5 more minutes, then blend, taste and adjust salt and pepper. Serve and enjoy.