creamy vegan carrot soup with coconut milk & quinoa greek salad with chick peas || my cooking journey

October 19, 2012

pick your jaw up off the floor.

it’s true. not only have i blogged twice inthe last week, but i have COOKED inthe last week, not once, but twice. it TRULY is a day to mark in the calendars folks.

the menu was easy - i had a bowl of carrots that something had to be done with them. so i went to pinterest, where i pin good recipes in my “gluten free yo” board, which i have for my journey, our family’s journey to get healthy.

creamy vegan carrot soup with coconut milk, it read. PERFECT. i had all the ingredients. it looked plenty easy enough for this novice in the kitchen.

so i decided i had not much to lose. :)

CREAMY VEGAN CARROT SOUP WITH COCONUT MILK

Ingredients:

2-3 large carrots, chopped small
1 onion, chopped small
1 tsp fresh ginger, minced
1 1/2 tsp curry powder
1 3/4 cup vegetable broth
1 14 ounce can coconut milk
sea salt, to taste

i doubled the recipe - cuz i had lotsa carrots and cuz i thought if it happened to be good, i could freeze some. :)

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
Allow to cool slightly, and then puree in blender, working in batches if eneded.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

and then i made some of my new best friend QUINOA (said keen-wa) and made a greek salad with some homemade dressing for it.