Carrot Coconut Curry Soup
This is a another perfect make ahead dish for those hot summer days - there is no cooking involved - and very little prep. We take it to the beach (for our famous beach dinners) in individual mason jars topped off with shredded coconut and pepitas (pumpkin seeds). Easy to transport and easy to eat. If you are having at home serve the soup at room temperature with warm garlic bread (preferably done over the grill outside!) The soup as it sits in the fridge tends to get a bit thick so don’t hesitate to thin out with water. This recipe can easily be doubled so bring some to the beach and have some for lunch the next day!
Ingredients
1 lemon
1 lime
A handful of arugula leaves
16 ounces of carrots washed diced into 2 inch pieces. Do not peel (nutrients are in the skin!)
1 (14-ounce) can light coconut milk, reserve ¼ cup for garnish
3 garlic clove
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons apple cider vinegar
1 teaspoon red or yellow curry paste
I inch fresh ginger zested directly into the soup
½ teaspoon sea salt, more to taste
½ cup water
sea salt and freshly ground black pepper
optional garnishes: hemp seeds, pepitas, microgreens, shredded coconut, arugula leaves
Instructions
Using a high speed blender combine the zest of both the lemon and the lime, the juice of both, the carrots, coconut milk, garlic cloves, olive oil, apple cider vinegar, red or yellow curry paste, ginger, arugula, water, salt and pepper.
Blend until smooth. Chill for at least 4 hours or overnight If you are going to serve the soup warm gently heating it in a saucepan (do not boil as it will burn). Season to taste with more salt and pepper.
Drizzle with olive oil and serve with desired garnishes.
