Spiced Carrot Soup
A recent trip to Costco yielded one of those huge, ten pound bags of carrots. There are two adults in our house...which means that's a lot of carrots. My husband, being very practical and logical, graciously questioned why we needed ten pounds of carrots. I assured him we did - and that none of them would go to waste.
I'm happy to say that I used up every last carrot from that giant bag. To be honest, though, the few days before the last couple pounds were about to turn bad, I was scrambling to figure out how to use them. The solution? Carrot soup.
This recipe has a little spice from red pepper flakes (although you can leave them out if you'd like). It's the perfect recipe to enjoy during the cold-weather months, freezes well and works great as a starter for your Thanksgiving or Christmas dinner (I can't believe I'm already talking about holiday food!). It's also dairy-free, vegetarian, gluten-free and Whole30 compliant (but don't worry omnivores - you'll love it too!).
Have you ever been stuck scrambling to use up something you bought in bulk? I'd love to hear your stories in the comments!
Spiced Carrot Soup
Yields 4-6 servings
1 Tablespoon coconut oil
1 onion, diced
2 pounds carrots, chopped into chunks
1 (13.5 ounce) can coconut milk
Juice of 1 orange
3 cups chicken or vegetable broth
1 teaspoon cumin
1/4 teaspoon ground coriander
Pinch cayenne pepper
Salt and pepper
Red pepper flakes (optional)
Heat the oil in a medium pot. Add the onion and saute for a couple minutes until the onions are translucent. Add the carrots, coconut milk, orange juice, broth, cumin, coriander and cayenne pepper. Cover halfway and cook until carrots are tender, about 20 minutes.
Blend with an immersion blender, or wait until soup cools a bit then transfer to a regular blender, and blend until smooth.
Season with additional salt and pepper to taste. Serve with a pinch of red pepper flakes if desired.
