This is one of the posts I’ve had bouncing around in my head as I’ve tried (and failed) to avoid writing a blog. I’m so excited to share one of the recipes we make on repeat– at least when I’m not sick to death at the sight and smell of onions. And garlic. (Pretty much anything in the allium family is contraband in our house for nine months, and then as soon as baby comes, my aversion magically disappears. It’s wild.)
It’s a simple soup recipe from my cousin Kelly. This amazing mom of four (!) brought a jar of this golden orange goodness along with some tasty baked goods AND her whole brood, over the hills from Hillsboro to our door when Sky was a newborn. I will never forget how good it tasted, and how good it was to see her in those early, blurry-eyed weeks.
Since that day, we have made this soup SO many times. Sky loves it so much she eats it with TWO spoons. And it’s incredibly simple and budget friendly. I bet you even have these ingredients in your house right now.
This week, I get to go visit our former babysitter and her brand new baby, and I’ll be bringing a jar of this along, plus a batch of these muffins.
Carrot Ginger Coconut Soup
from Everyday Detox
1 tsp coconut oil
1 yellow onion, chopped
2 cloves garlic, minced
1 lb carrots, chopped (~3 cups)
2.5 cups water
1.5 tsp sea salt
2 Tablespoons freshly grated ginger
1/2 cup coconut milk
- Melt the oil in a large stockpot over medium heat and sauté the onion until tender. Add the garlic and sauté until fragrant.
- Add carrots, water, salt, and ginger, and bring to a boil. Lower the heat and simmer covered until carrots are fork-tender, ~20 min.
- Transfer soup to a blender and blend carefully in batches, or use a stick blender in the pot.
- Return the soup to the pot if you transferred it, heat it over medium heat and addd coconut milk.
I experimented a little with the amount of water to get the thickness I like.