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? 😉
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: