This recipe is brought to you by {bib.on Meals creator, AC Bethea— a Grand Strand native and vegetable lover. The following recipe was inspired by the spice pairings she discovered in her new cookbook, Fast Wholesome Cooking, by Market Common nutritionist Emma Ware.
Carrot Curry Soup
Serves 2-4
8-9 medium carrots
2.5 Tbl coconut oil
1 half white onion
1 (2-inch) piece of fine chopped fresh ginger
1 (1.5 inch) piece of fine chopped fresh turmeric, or 1 tsp of ground turmeric
1 tsp curry powder
pinch of Himalayan sea salt
pinch of black pepper
2 cups vegetable broth
1-2 cups water
2-4 sprigs of cilantro (optional)
za’atar spice as garnish (optional)
Melt coconut oil in a soup pot over medium heat. Add carrots and sauté until they begin to release their aroma.
Add white onion along with the fresh ginger, turmeric and additional dried seasonings.
Cook, stirring occasionally, over low to medium heat until the onion is soft.
Add the vegetable broth along with water to the pot. Bring to a simmer for 3-5 minutes, then remove from the heat. Allow to cool slightly.
Transfer the soup from your pot into a blender. Puree until creamy and rich with color. Taste and adjust with more water, broth or seasoning to satisfy your palate.
Garnish the soup with either a drizzle of coconut oil, a sprig of cilantro, fresh ground pepper, za’atar spice, or all of the above. Serve warm.
AC Bethea, {bib.on meals creator
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