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Curried Coconut Carrot Soup

Curried Coconut Carrot Soup

Here's a poem for you: Most of the ingredients start with "C"

Usher in fall flavors with this unique recipe.


Ingredients:

  • 7 large carrots, chopped
  • 1 white onion, diced
  • 2 cloves chopped garlic
  • 1 tbsp coconut oil
  • 1 15-oz can coconut milk
  • 1 1/2 cups of vegetable broth
  • 1 tbsp ginger powder
  • 2 tbsp red curry paste
  • 1/4 cup raw cashews, chopped
  • Salt and chili powder to taste

Directions

  1. In a large pot, melt the coconut oil and add onion. Cook for 5 minutes on medium heat. Add garlic, cook for 1 minute. Add carrots, cook for 10 minutes stirring intermittently.
  2. Pour in vegetable stock and coconut milk. Reduce to a simmer and cook for 1 hour. Add ginger and red curry paste.
  3. Use an immersion blender to blend until smooth. Add salt and chili powder to taste.
  4. In a pan, toast the cashews until they're a golden brown, remove from heat. Use to garnish the soup.
California Potato Salad

California Potato Salad

JetSetSam: Wendelstein

JetSetSam: Wendelstein