Ok so you can probably tell I am in the mood for comfort food. The weather has turned all of a sudden and it’s COLD (this Australian blood will never get used to Toronto winters). First yesterday’s chili and now today – a soup.
A bit of a weird soup. This is what I had to work with:
Let’s just look at those carrots again up close, shall we? đ
I also had this sample of coconut oil to work with, sent to me by the kind folks at Tropical Traditions. I have never cooked with coconut oil before but I was thinking about a coconut-curry soup with those ingredients and wondered what it would be like to sauté the veggies in the coconut oil.
It was a bit solidified, so I dug around…
I fried up one whole big onion, roughly chopped and tossed in a few cloves of garlic for good measure.
I added about 2 tablespoons of this wonderful Penzey’s curry powder:
Then the carrots – roughly chopped. This was 6 medium-sized carrots.
Then the canned pumpkin (this was about a half a large can):
About 500mls of vegetable stock:
And a can of coconut milk:
I let it simmer at a low heat for about 30 minutes:
Some freshly ground black pepper and a whiz in the food processor later…
And it’s all packaged up ready for lunch or a quick dinner later in the week. It’s perfect – a little bit spicy and a little bit sweet and deliciously creamy.
whoa! All of my FAVORITE flavors in a pot! Love savory sweet! I am hooked on Penzy's spices – anything else is just not as good! Did you find it needed any salt?
That looks amazing, and we were thinking along the same lines, I am making a very similar soup today. Yum!!
That soup looks great – I am sure Divina could tell us all about how it's good for us! And those are franken-carrots.
I love all these ingredients and think it is a great combination!
Carrot fiend status confirmed.I'm intrigued by the coconut oil! I just had a skim through the website and think I will investigate further. Sounds like it could be a goer.
Soups like this are a great reason to welcome winter with open arms! Lovely.
Yumm, thanks for the great recipe. I've never used coconut oil, how would you describe the taste? Is it like raw coconut?
this sounds delicious! we're in the midst of a blizzard warning and i too crave warm comfort foods like soup and stew- perfect for a blustery night!
Oh yum this soup looks so fresh and flavorful!
hollafoodzone – I tend to go light on salt but really this one did not. I guess there was enough in the stock?janet – indeed!Tasy Trix – LOL frankencarrots!!Laura – it is delicious!Conor – yup, can't help it, I am a freaky veg fiend!Maria – it's perfect for today with a big slushy storm outside!Brad – it's very strong coconuty flavour – more like intense raw coconut.Best Family – you guys would love this.Simply Life – and I love that it's not too heavy and creamy.
mmm…love coconut (wish my husband did too!) – Mardi your soup sounds so warm and comforting!
Too funny – am reading about something cooked in my house I have not seen/tasted. Maybe it's in my lunch today!I am very intrigued by the coconut oil for cooking. The jar looked a tad dubious – but in the wok I think it's a fab idea. Never seen this before. Will need to try a stir-fry with it in January
Neil – we're having this tomorrow night at your "study session"!
High Low – actually it's not that coconuty (especially if you don't add the coconut mils and thicken it with sour cream or something). It's just a little on the sweet side. You should try it!
Love it! And this weather has turned me into a soup-eating homebody, too.
Okay so I just had this last night – if anyone's catching up on old posts – and it was delicious. A thicker, darker pumpkin soup than usual. And yes, the coconut is very subtle.
Unplanned – t'is the weather to eat soup, huh?Neil – I am glad you liked it because you have it for lunch today! People – he DIDN'T EVEN ADD HOT SAUCE!!!