Coconut Curry & Carrot Soup

Coconut Curry and Carrot Soup

Prep:  10 minutes

Cooking time: 30-35 minutes 

Yield:  6 servings

Soup is definitely one of my favorite things to prepare for a quick and nutrient-dense meal, especially when I can utilize the beautiful bounty of my local farm share.  Eating with the seasons makes so much sense and soup can be SO simple and satisfying - a perfect #meatlessmonday meal.  I hope you enjoy this soup as much as I do!

Ingredients:

1/2 tsp grapeseed or coconut oil

4 heirloom carrots, sliced in to coins

1 tbsp garlic, minced

1 tbsp curry powder

1/2 tsp sea salt

1 tsp chili powder

1 tbsp coconut sugar

32 ounces low sodium vegetable stock

1-inch piece kombu seaweed

1 can chick peas (I like to use either Eden Organics or the wax containers since they are BPA-free)

3 C red cabbage, chopped

1/3 C uncooked quinoa, rinsed

13 ounces coconut milk 

Directions:

In a stock pot, heat up oil.  Add in sliced carrots and sauté for a couple of minutes then add in garlic and continue to cook for five minutes.

Add in the curry powder, chile powder, sea salt, and coconut sugar and continue to sauté for five more minutes.

Add in the vegetable stock, quinoa, kombu, chick peas, and cabbage and bring to a boil then simmer for 15-20 minutes.

Add in coconut milk and continue to simmer for five more minutes.

Remove kombu and dice.  You may add back in to the soup or use as a garnish when serving.