Without further ado, my favorite summer soup--Coconut Carrot Splash! This soup is frigging delicious--I couldn't wait for lunch this week!
Coconut Carrot Splash is my own creation, the result of forgetting original ingredients and incorporating fringe elements--beets and kale. Personally, I just love beets and carrots together and kale's pungent flavor always reminds me of curries. And I'm trying to get my vitamins!
1 tbsp Olive Oil
2 tsps curry powder
1 tbsp brown sugar
1/2 medium onion, chopped
4 large carrots, peeled and sliced thinly
1 medium bay leaf
2 cups veggie broth
1/2 cup coconut milk
1 cup kale
1/4 of 15 oz can of sliced beets
juice from 1/2 medium lemon
Brown the curry powder in the olive oil.
Then add: onions, broth, carrots, beets, bay leaf and brown sugar. Bring to a boil, then lower heat and simmer about 15 minutes. Add kale or other leafy green and simmer until the greens are wilted, no more than 5 minutes.
In batches, puree the soup in a blender. When it's all blended, add the coconut milk. Add the lemon juice and salt. Adjust seasoning to taste.
Serve hot or cold, by itself or over rice. Enjoy!
This recipe is inspired by the Curried Carrot Soup at Chow. Try this one if you don't like beets and kale.