I do most of my blogging from my laptop at the dining room table, which is just off the kitchen near the glass doors leading to our backyard. I love sitting here with a nice big cup of hot coffee. I’m able to look out and watch the girls playing (either inside the house or outside in the yard), I can keep tabs on the puppy, and I also love the view.
We don’t live right in town, but we don’t live out in the country either, so my backyard is surrounded by Birch trees and Alder bushes (not the ocean or the mountains). It’s not a spectacular view, but it makes me happy. It’s very peaceful here. The leaves are starting to turn and scatter across my yard, and the crispness of fall is in the air. Soon the snow will fall, and the cold Alaskan weather will leave us craving warm temperatures and hearty hot meals.
This Curried Carrot soup is one of my favorite (meatless) hearty hot meals. I use adzuki beans to make it extra filling and creamy. Adzuki beans are small red beans that can be substituted for pinto or larger red beans in recipes. You can purchase adzuki beans online through Vitacost or Amazon, or if you’re shopping locally in the Anchorage area they can be found at Natural Pantry.
This recipe is actually not a new one, it’s been on my website for quite a while. Unfortunately it was getting overlooked because the food photography was so bad (I’m not kidding… the old picture of this soup was really bad, and didn’t leave you wanting to have a bowl of it!). I don’t know about you, but when I look at the bowl of soup below (it’s a new picture), I’d really like to eat it! Especially with a nice hearty bread roll!
Curried Carrot Soup Recipe:
Yields 6 servings
2 tablespoons olive oil or coconut oil
1 large onion, thinly sliced
2-3 garlic cloves, minced
32 ounces chicken broth (or vegetable broth for vegan)
2 cups water
2 teaspoons yellow curry powder
¾ teaspoon ground ginger
¼ teaspoon cinnamon
½ teaspoon sea salt (see recipe note below)
1 tablespoon honey (or coconut nectar for vegan)
1 ½ pounds organic carrots, peeled and chopped
¾ cup cooked adzuki beans (if they are canned, no salt/low sodium would be best)
¼ – ⅓ cup canned coconut milk
- In a large dutch oven, warm the olive oil over medium heat. Add the onion and cook until golden brown.
- Add the garlic, broth, water, curry powder, ginger, cinnamon, salt, sweetener of choice, carrots and adzuki beans. Bring to a boil and simmer, covered, for about 20 – 25 minutes.
- Puree using an immersion blender until the soup is smooth.
- Stir in the coconut milk and taste. Season with more sea salt and fresh ground pepper to taste.
Megan’s Recipe Notes:
- I use Penzey Sweet Yellow Curry Powder. It isn’t very hot, and it has excellent flavor.
- Pacific Natural Foods is the brand of the broth I use. If you use another brand, you might want to cut back on the amount of sea salt used in the recipe until after you puree the soup. Then taste and decide how much sea salt you’d like. Remember you can always add salt, but you can’t remove it once it’s been added.