The countdown is on to Thanksgiving. A long weekend, turkey dinner and time with loved ones- does life get any better than that? Yes, in fact, it does. I don’t even have to cook Turkey dinner! The only thing I love more than being in the kitchen and whipping up a great dish is my mother’s cooking and turkey dinner is one of her specialties. So this Thanksgiving I don’t have any responsibility other than showing up to eat dinner. I can’t wait!
In preparation for the calorie overload that is inevitable with Thanksgiving dinner I have been trying to make some lighter meals these past few days.I also bought an enormous bag of carrots this week because they were on sale and local produce so I knew I had to find some new carrot recipes to try. Then my husband sent me a text message with a link to this recipe for creamy coconut carrot soup. The man knows the way to my heart- a recipe that is both gluten free and dairy free? I’m hooked.
Vegan Coconut Curry Carrot Soup
- 4-5 carrots
- 1 large onion
- 3 cups chicken broth
- 1 can coconut milk
- 2 tsp curry powder
- 1&1/2 tsp ginger
- salt & pepper to taste
Brown the onion and carrots in some olive oil. Add the chicken broth, ginger and curry powder and let simmer until carrots are cooked through. Puree the carrot/broth mixture in a blender until smooth. Return to saucepan and add coconut milk and simmer until heated through. It’s that easy!