Recipes

Ive never been crazy about carrot soups, they always seemed a little too skimpy and health-foody for me. But this slightly sweet, incredibly creamy and hearty carrot soup changed all that. I's easy to make, to boot.

3 pounds carrots, peeled and diced into a little smaller than ½-inch pieces
1 large onion, chopped
2 tablespoons peanut oil (vegetable oil will do)
2 cloves garlic, minced
1 tablespoon curry powder
½ teaspoon salt
A few dashes fresh black pepper
3 cups vegetable broth, or 1 bouillon cube dissolved in 3 cups water
1 (13-ounce) can coconut milk
1 tablespoon maple syrup

In a stockpot over low-medium heat, cook the carrots and onions in the peanut oil for 7 to 10 minutes; cover and stir occasionally. You want the onions to brown but not to burn, although if they burn a little bit it's not the end of the world. Add the garlic, curry, salt, and pepper; saute for 1 more minute. Add the 3 cups of broth, cover, and bring to a boil. Lower the heat and simmer for 10 to 12 minutes, or until the carrots are tender.

Add the coconut milk and bring to a low boil. Turn the heat off. Use a handheld blender to puree half of the soup; if you don’t have one, then puree half the soup in a blender and add it back to the soup pot (see Punk Point). Add the maple syrup and stir. Serve hot.

Punk Points
If you are using a blender to puree the soup, let the soup cool a bit so that the steam doesn't cause the blender lid to pop off and hot soup to splatter everywhere. Once the soup has cooled, give it a few pulses in the blender, lift the lid to let steam escape, and repeat.