Eating healthy can get a little more complicated when members of your family have very different tastes. While my son has always been a very easy eater, my daughter has been a bigger challenge.
I’ve heard that cooking with your kids is a way to encourage them to eat healthfully. For me, cooking with my daughter has been a great way for us to spend time together, and for me to learn more about the foods she really likes. I’ve learned that my daughter really likes many healthy foods, but is just a bit picky about how they are prepared. For example, she prefers hot foods to cold, and loves dishes with lots of spice.
This soup delivers on all her tastes, and is loaded with healthy ingredients. It’s one of our favorites and we hope you like it too!
Curried Carrot Soup
- 1 tablespoon olive oil
- 4 cups peeled and sliced organic carrots
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 TBS fresh grated ginger
- 2 ½ tsp curry powder
- ½ tsp garam masala
- 2 ½ – 3 ½ cups broth
- 1 can (13.5 oz) coconut milk
- kosher salt
- pepitas (optional, for garnish)
- Heat olive oil over medium high heat
- Add carrots, onion, and celery and sprinkle with kosher salt and fresh cracked pepper. Saute until onions are soft and translucent, about 4 – 5 minutes
- Add the ginger, curry powder and garam masala, and saute for another 2-3 minutes
- Add 2 ½ cups of the vegetable broth and bring to a boil. Reduce heat and simmer for 45 minutes or so, until carrots are tender
- Allow the mixture to cool, add the full can of coconut milk, and puree in batches in a blender, or with an immersion blender, until smooth. Add additional broth until soup is of desired consistency. Add salt and pepper to taste.
- Reheat over medium heat, and serve garnished with pepitas (if desired) and a good crusty bread