Best Carrot Soup Recipe
This is the Best Carrot Soup recipe you are going to find for the postpartum time!
When I am someone’s postpartum doula I am actually giddy when I get to present this beautiful soup to them. The soup’s layered aromas of coconut, ginger, and turmeric brighten their sleep deprived eyes. The orange color alone has the power to energize and enliven the day, especially the ones that may otherwise feel monotonous and endless. (Has anyone broken the news, that not every moment of caring for a newborn is sheer bliss?—sometimes it downright boring...)
Would you like to know a secret? This recipe is a great framework. Anything Orange—carrots, sweet potatoes and butternut squash are all delicious options. AND if you allow the spices and garlic to bloom in the oil you will be rewarded with vibrant flavors that will give you the energy to keep on keepin’ on! So much about parenting is continuing on, one foot in from of the other through the challenging times. This soup helps make it all a little easier to get through!
Best Carrot Soup Recipe
2-4 Tbsp Unrefined Coconut Oil
1 Yellow Onion, roughly chopped
3 cloves of Garlic, roughly chopped
2-4 inches of Fresh Ginger, peeled and grated
1 pound of Carrots, roughly chopped
3 Sweet Potatoes, peeled and cubed
2 tsp Cumin
1 tsp Coriander
1 tsp Tumeric
1 tsp Kosher Salt
6-12 oz. of full-fat Coconut Milk
Melt 2 Tbsp of Coconut Oil in a soup pot over medium heat.
Once the oil moves quickly, add the onion and cook until translucent and the edges are beginning to brown.
Clear the onions from the center of the pan, and add a few more spoons of Coconut Oil to melt.
Add fresh ginger and garlic to the hot oil, let them sizzle until fragrant, move to the sides with the onion.
Next, add the dry spices to the center of the pan to bloom. Allow them to soak up the oil and become fragrant and toasty.
After a few minutes, stir the onions, garlic and ginger through the spices and allow them to combine.
Add your orange veggies. Stir to coat with the spices.
Finally add a few cups of water and salt to taste. Add enough water so the veggies are wading but not swimming. Allow the top layer of veggies to be visible.
Cover and cook over medium heat for 20-30 minutes or until soft.
Once the soup is cooked allow it to cool for 15 minutes before adding the coconut milk. (If the soup is too hot it will cause the coconut milk to separate.)
Blend until smooth and creamy. Add additional salt, broth or coconut milk to taste.
Interested in having US cook this for you in your postpartum time? Find more information on postpartum doula services here.
