I have been making one dish in particular several times over the past month, it is deliciously yummy, (mostly) healthy, and a perfect fall treat. It is a mix and match of various recipes I found via Pinterest, so here is my compilation:
Curried Carrot, Tomato, Coconut Soup
1 onion
4 garlic cloves
1 tsp turmeric
1 tbsp curry powder
10 large carrots
1 can (14 oz) of crushed tomatoes
1 can (14 oz) of coconut milk
Water
Salt & pepper
Corn topping: Can of corn, lime juice, salt and pepper
Sautee chopped onion and chopped garlic cloves with turmeric and curry powder in a large soup pot. Peel and slice the carrots. Add the carrots to the pot along with the can of tomatoes. Add a few dashes of salt and pepper. Add enough water to just barely cover the carrots. Simmer the soup for at least 30-45 minutes (basically keep simmering it until the carrots are soft and you can easily cut through them by pushing against them with only a cooking spoon). Take the soup off of the stove and let it cool until it is no longer scorching hot. Transfer the soup mixture in batches to a blender or food processor and blend everything together until smooth. Transfer it back to the soup pot and stir in the coconut milk.
I also like to make some roasted, lime-flavored corn to throw on top of it. To make the corn, drain the corn and then sauté it on high temperature in a pan until toasted with a tbsp of olive oil, salt, pepper, and a few dashes of lime juice. Serve the corn mixture on top of the soup with a dash of olive oil. Enjoy!!
