Happy Monday Guys!
I figured I’d do you a favour and start your week off with a warming recipe because the first legit snow fall came yesterday and I think this snowy weather is here to stay!
Truthfully I’m happy about the weather change, primarily because as it gets colder the food I choose to eat changes along with it. Enter: soups, stews, braised dishes, hot chocolate, hot cider, mulled wine, warming breakfast bowls, spicier dishes, curries and broths. Usually, I’m not a winter person – but this year I’ve had a change a heart, however I should probably find winter boots – like proper winter boots and not another pair I cheap out on.
As with anything I choose to make, I really try to make sure what I eat packs some sort of nutritional value as well of flavour. I despise eating flavorless food, or when I see people post recipes that after one glance the flavour profile is just not there – it makes me crazy. So even with a simple soup, like the one I’m sharing below, jazzing it up can be both simple, cost effective and fast!
Fun fact about me: As Italian as I am, Indian cuisine is literally one of my absolute favorites. I would love to learn this cuisine from the traditional aspect. I love to use elements of Indian cuisine because in my professional opinion there is something about the specific spice combinations that makes the food so enticing and enjoyable!
What I love about soups is that they are the perfect vessel to pack a dose of nutrition and they can be super digestive friendly. They are in my emergency toolbox, for when my digestive system isn’t co-operating and I know getting in some anti-inflammatory nutrition would be beneficial.
Carrots, don’t usually shine alone and sometimes they should, because they come with their own arsenal of nutrients: There is some research showing that cooking them may actually help to boost their nutritional content, opposed to eating them raw. Interestingly enough (which is helpful for the colder seasons), cooking carrots yields higher levels of beta-carotene and phenolic acids than raw carrots. They are a true gem when taking about brain health, vision health, cancer prevention, liver health and lower systemic inflammation. Paired with the warming spices like ginger, cinnamon, garlic and curry (all of which help to sooth digestion and low inflammatory responses in the body) make this a truly special mix.
My recipe today is particularly very easy, it can be made any night of the week where by one vegetable is the star, it’s anti inflammatory, digestive friendly, seasonal and very warming!
CARROT CURRY SOUP
Yields: 6 servings
For the soup:
2 Tbsp ghee
2” piece of ginger, peeled and finely minced
½ tsp cinnamon
3 cloves garlic, sliced
1 Tbsp red curry powder*
1 tsp ground coriander
2lbs carrots, peeled and roughly sliced
1 ½ tsp salt
3 ½ cups chicken stalk
½ Tbsp apple cider vinegar
1 can coconut milk
For the garnish:
½ cup Almonds
½ tsp chili
½ tsp smoked paprika
¼ tsp salt
- Start with your garnish, so it’s ready to go and you don’t forget about it when serving: Preheat the oven to 400 degrees.
- Toss Almonds with chili, smoked paprika, salt and a dash of olive oil, and lay out on a baking sheet. Roast for 7 minute and let cool.
- Once cool, roughly chop and set aside with your chopped cilantro until ready to use.
- For the soup: In a medium pot, add the ghee over medium low heat. Add the minced ginger, cinnamon, sliced garlic, red curry powder and ground coriander. Stir together and cook for 6 minutes, stirring occasionally.
- You really want the spices and ginger/garlic to be quite pungent.
- Now add the chopped carrots and stir together. Add salt and chicken stock, bring to a boil then simmer for 20 – 25 minute until carrots are fork tender. Make sure you scrape the bottom of the pot to really release all the flavour.
- Depending on the size of your blender, you may need to do this in batches, but if you have a vitamix then this will all fit in one shot. Scoop your carrots and broth, into your blender, and blend on high speed until completely smooth.
- Make sure some steam has room to escape otherwise your lid will pop off, make a huge mess, and most likely burn you!
- Pour your smooth soup back into you pot, add the apple cider vinegar and coconut milk, bring back to a gentle simmer and you are ready to serve.
- Serve with the toasted smokey almonds and chopped cilantro.
This is epic guys, enjoy it!
*NOTE – I really like red curry powder for its heat, so if you use regular curry powder add ¼ – ½ tsp cayenne pepper to the soup.
Stay warm guys, and make your Monday a littler better by getting cozy with a cup of this soup.
-Chef Steph xo