Our first Christmas B got me the ultimate gift, a Vitamix. I was speechless, in utter disbelief that someone loved me enough to splurge on this luxury kitchen appliance. The North Face button-down shirts and Clarks I got him were instantly less-cool. Lol.
A few nights later we made the curried sweet potato soup from the cookbook that came with Vito at my parents house. Yes, Vito, my blender. The recipe was simple. Sauté the veggies in oil, simmer in stock, add spices, fresh herbs and finally, blend it up. Easy. We loved curry. What could go wrong?
IT WAS SO SPICY. I mean, don’t get me wrong, we both like some heat. B even went through a period that he collected hot sauces (lol) but we both were legitimately sweating. It had great flavor nonetheless but no one else in my family dared to try it. We tried to save it with more stock and honey but it was a goner. Even though our soup was an epic fail it was fun to see my new toy in action for the first time. Real talk, this machine changed my life. I’ve had several other blenders in the past but those don’t even come close. Vito makes the smoothest soups, smoothies, and nut butters. If you make smoothies on the reg or are a soup fiend, it will honestly pay for itself. No one likes a chunk of kale in their green smoothie. Trust.
For this recipe I used much less curry (lesson learned), fresh lime and coconut milk, and toasted pumpkin seeds for crunch. Brian and I love this soup and I plan on making it all season long.
Don’t ruin your soup like I did! Haha. Add curry in small amounts! This spice can bring some serious heat depending on the brand you use. I topped off my soups with coconut milk I had chilling in the fridge. Don’t have a chilled can? Use almond milk or yogurt instead for added creaminess. This step is completely optional. Keep in mind you may need more or less coconut milk and/or stock depending on thickness of the soup and your preference.
CURRIED CARROT SOUP
2 Tbsp coconut oil
1 onion, roughly chopped
2 cloves garlic, minced
2 bunches carrots, about 10, cleaned and chopped in 1/2 inch rounds
1 tsp fresh ginger, grated
1 tsp curry powder
1 tsp salt
1/2 tsp pepper
1 lime, juiced, about 2-3 Tbsp
6 cups chicken stock
1 Tbsp honey
1/2 cup coconut milk, plus more for serving
Fresh Cilantro for serving, optional
1 cup pumpkin seeds
1/2 Tbsp coconut oil
1/2 Tbsp honey
1/2 tsp cinnamon
1/2 tsp salt
Preheat oven to 350 degrees. Heat oil in a large pan or dutch oven over medium heat. Add onion and garlic to pan and cook until translucent, about 5 minutes. Add carrots and cook for 10 minutes or until carrots are lightly browned. Add ginger, curry, salt and pepper. Stir until fragrant, about 30 seconds. Add lime juice and chicken stock and simmer over medium heat for 30-40 minutes or until carrots are tender.
While the soup simmers, make the spiced pumpkin seeds. Toss seeds with oil, honey, cinnamon and salt and spread evenly on prepared baking sheet. Roast in the oven for 10-15 minutes or until golden brown. Remove from oven and allow to cool. Seeds will crisp as they cool. Once carrots are soft, transfer soup to high-speed blender with coconut milk and honey. Blend until smooth. Top with spiced pumpkin seeds, cilantro, and additional coconut milk.