It's that time of year again when I'm making soup or chili once a week! Growing up, I hated carrot soup. Bleck! Now I crave it! So yummy and so versatile. As soon as the weather starts to turn cold I make (in this order) chili, carrot soup, and chili. Lol True story.
One of the other reasons I love making carrot soup, is that it goes amazingly well with coconut milk. I am obsessed with coconut milk. It's so darn tasty! I cook with it quite often so I always buy the low fat version but this time I went a little crazy and bought the full fat. Woah! Slow down Krystle. ;)
Check out the Winter 2012 version of carrot soup from Krystle's Kitchen:
Coconut Carrot and Red Lentil Soup
4lbs carrots, chopped
2 cups red split lentils
3 roma tomatoes, diced
1 onion, diced
3 lemongrass, chopped, big pieces
3 cups veggie stock
3 cups water
1 tbsp coconut oil
1/4 tsp ground cardamom
1/2 tsp saffron
1 tsp ground galangal (or ginger)
1 can coconut milk
Place all ingredients except for the coconut milk into a slow cooker and cook on high for 8-10 hours. Once the carrots are soft enough to blend, remove the lemongrass. I cut them into large pieces so that they are easily removed. Pour in the coconut milk and puree with a hand blender until smooth. It will take about 5-8 minutes. If you don't have a hand blender, use a regular blender or food processor!
|Coconut Carrot and Red Lentil Soup|
Chopped cilantro would have been nicer as the garnish but I was out and I'm out of town for the weekend so I didn't want to buy it and end up wasting it. But I highly suggest it for yours! This made a boat load of soup. Awesome for lunches. Goes great with a whole grain bun or a nice salad. Keep it clean friends!