Don’t you hate it when you discover limp carrots at the bottom of your fridge? Well, here’s the perfect way to use them up! This is a really healthy soup, keeping you warm and toasty in the cold months when you’re trying to write.
Spicy Carrot Soup
- 3 carrots, peeled
- 1/2 cauliflower, cut into florets
- Onion, cubed
- Garlic, chopped
- 1 T cooking oil – I use coconut oil
- 1 t grated fresh ginger
- 1/2 t red curry paste
- 1 C chicken stock
- Salt, pepper and seasonings to taste
- Chilli flakes and sesame seeds for garnish
Saute onion, garlic, ginger together and add curry paste. Once aromatic, add chicken stock, carrots, and cauliflower. Cook until vegetables are soft, then blend with a stick blender. Add seasonings to taste.
I top with chilli flakes and sesame seeds, but fresh-chopped coriander would be fine too.
Nutritional info: Replace chicken stock with vegetable stock for a vegetarian recipe. Can be gluten free if gluten-free stock and curry paste are used. Dairy-free.