When I sit down to eat my meal, I can’t help but think of all the wonderful nutrients I’m providing myself including carotenoids, phytochemicals, flavonoids, fiber, vitamins A, C, E and the B vitamins, along with minerals such as calcium, magnesium, iron, and others. Perhaps it’s because I’m a nutrition student who loves food, or because I’m so busy studying all these nutrients I can’t help but think of how to incorporate them into my diet.
I happened to have a bunch of carrots on hand and decided to make a rich, creamy carrot soup. It was one of those days where I couldn’t decide what to make and the carrots were calling out my name to be used up. I had bone broth I made a few days ago left in the fridge to use as my broth, along with some beans I had soaked the prior night. It seems as if everything was all set to put together a lovely soup. It came out amazing…sweet with a bit of spice from a curry blend I used, any my favorite…thick and creamy.
Creamy Carrot Soup
- 2 cups bone broth (stock or water)
- 3 large carrots, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, chopped
- 1/2 cup cooked beans (I used white navy beans)
- 2 teaspoons curry powder (see below)
- 1 cup unsweetened soymilk (or your choice…almond, coconut, dairy)
- Salt, pepper to taste
In a medium size stock pot add broth, carrots, onion, celery and garlic. Cook until vegetables are soft and easily pierced with a fork. Add in cooked beans. With an immersion blender, blend soup until creamy. Add in the curry powder along with 1/2 cup of soymilk. Re-blend the soup and add additional 1/2 cup soymilk. If you would like a thinner consistency, add more water or soymilk. Lightly reheat the soup and add salt and pepper to taste. Enjoy!
- 4 tablespoons ground coriander
- 2 tablespoons ground black peppercorns
- 1 teaspoon ground cloves
- 6 tablespoons ground turmeric
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cayenne pepper
- Salt to taste
Combine in a skillet. Cook over med heat until just fragrant, about 4 minutes stirring constantly. Remove from heat and let cool. Yields 14 tablespoons. This recipe came from the Vegetarian Times magazine, off-hand I can’t remember the issue but it was early 2010 or late 2009. When I made the curry blend, I didn’t toast the seeds, but instead just piled them all into a coffee grinder and blended away.