Our Utah winter has been looking more like Seattle lately rather than “the greatest snow on earth” state. And don’t get me wrong — I’m not complaining… I absolutely love the rain! To be honest, I would take it over the snow any day. These overcast days and the need for comfort food while navigating the storm clouds of grief have got me in the mood for my favorite combo of hot soup and grilled cheese. This has been our go-to meal this past week and I was so pleased with how satisfying it was that I wanted to share.
Wally had pinned a carrot soup recipe a while back and shared it with me that had been marinating on my brain for a while. At first, I was skeptical… in fact, I think I was straight up avoiding it. I’m not a huge cooked-carrot-anything fan and even the thought started to make me a bit queasy. I’ve never tasted a carrot soup before either, but after playing around with the recipe and making some tweaks (mostly adjusting flavors into more of a Thai / Indian adaptation), I can happily say that I am hooked. Wally approved, too! Like, I would easily make a vat of this stuff and freeze it. I’m all about curry, turmeric, and ginger flavors and this soup gives them all a chance to do their spicy thing.
We have had a block of horseradish cheese that we purchased at Rowley’s Red Barn late last fall that was supposed to expire in November but somehow never seems to die. I layered what remained of it along with some pepper jack cheese, thinly sliced tomatoes, green onions (we had a small handful that needed using), cracked sea salt & pepper, and a dash of garlic powder on some wheat bread and grilled it all up ooey-gooey style. Sometimes you just gotta improvise with your ingredients and let them tell you what they want to be and who they want to be with, ya know? And that melty cheese factor when you pull apart the sliced halves of bread just gets me every time.
I told Wally when we sat down to our dining table to eat our first bowls of this soup that I have a feeling that cooking new homemade recipes is going to be a part of my healing process in mourning the loss of my Dad. There’s something about the inherent mindfulness practice of cooking that employs all the senses so beautifully that I need on a regular basis. It helps me get out of my head and into my hands and the present moment. I’m going to listen to that inner voice telling me to keep cooking. It’s a soul thing.
These flavors really hit the spot and I hope you enjoy it as much as we did!
(NOTE: This recipe is doubled and serves about 8-12 because I like to cook in bulk)
- 4 tablespoons olive oil
- 2 yellow onions, chopped
- 4 cloves garlic, minced
- 4 tablespoons fresh ginger root, finely chopped
- 1 teaspoon yellow curry powder
- 1/2 teaspoon turmeric powder
- Dash of cayenne pepper
- 4 teaspoons dried thyme
- 8 cups carrots, peeled and chopped in rounds
- 4 cups potato, peeled and chopped (I used russet but you could use any variety)
- 8 cups vegetable broth
- 3 teaspoons sea salt
- 1 teaspoon cracked black pepper
- 1 drop black pepper essential oil, optional
- 2 cans 13.5 oz coconut milk
- Juice of 1 lime
1. In a large pot, heat the olive oil over medium heat. Add the chopped onions, garlic, and ginger. Cook for 3-5 minutes. Add the curry powder, turmeric, cayenne pepper, and 2 teaspoons of the dried thyme. Cook for 1-2 more minutes or until onions are translucent.
2. Add the chopped carrots and potatoes to the mixture and stir until well-coated. Allow to cook covered for a few more minutes to soften the vegetables and mingle the flavors.
3. Add the vegetable broth, sea salt, cracked black pepper (and optional essential oil) and stir to combine. Bring to a boil on high, then reduce to medium-low and simmer for 20 minutes (or until carrots and potatoes are soft).
4. Blend well until smooth with an immersion blender.
5. Stir in the coconut milk, lime juice, and remaining 2 teaspoons of dried thyme.
Serve hot with a sprinkle of freshly grated parmesan cheese, sea salt, and cracked pepper on top. Bon appétit!
Love & Light,