Coconut, Curry, Carrot Soup

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1 tablespoon grass-fed butter or coconut oil
• 2 heaping cups thickly sliced carrots (about 4 carrots)
• 2 thin slices fresh ginger root
• 1 medium onion, chopped
• 5 cups chicken broth (I prefer homemade*)
• 3/4 cup full-fat coconut milk**
• 3/4 teaspoon red curry paste (add more if you want it spicier)
• salt and pepper to taste
• 1 scallion, sliced
• 1 tablespoon chopped cilantro
• 2 chicken breasts (optional)

Directions:

Heat the butter/oil in a large saucepan and stir in the carrots and ginger.

Cook over medium heat until the carrots start to brown, about 6–8 minutes, stirring constantly. Add the onions and cook until they are translucent. Stir in the broth, coconut milk, and curry paste.

Bring to a boil, reduce heat, and simmer covered for 25 minutes.

If you want to add chicken to this recipe, add it to the simmering soup. Remove chicken once it’s fully cooked and set aside.

Strain the solids so you can remove the ginger root and discard. Add the solids plus 2 cups of the liquid to a blender and puree. Add the remaining liquid and process until completely pureed.

Pour soup back into saucepan to add shredded chicken or pour into soup bowls. Use a fork to shred the chicken once it has cooled enough to touch. Add it to the soup and stir.

Serve with some scallions and cilantro sprinkled on top and additional salt and pepper, if needed.

Quick notes:

*I prefer to use homemade chicken broth for all of the health benefits. Store bought will work but may be higher in sodium, so be careful when you salt the soup.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Curried Carrot Soup

Servings: 8
Preparation Time: 45 minutes

Ingredients:

• 3 tablespoons butter or coconut oil
• 2 onions, chopped
• 2 pounds carrots, peeled and chopped (or use baby carrots)
• juice from 2 oranges
• 1–2 teaspoons ginger, freshly grated
• 1 tablespoon garam masala
• 1/2 teaspoon ground nutmeg
• 1 handful fresh cilantro, chopped
• salt and pepper to taste
• 1 quart of chicken broth (beef will work, too)
• 14 1/2 ounces coconut milk*

Directions:

Melt butter or ghee over medium heat and sauté onions until soft.

Add carrots, orange juice, spices, and broth and simmer until the carrots are tender (20–30 minutes).

Add salt, pepper, and fresh cilantro.

Use an immersion blender and puree until smooth or puree in batches using a regular blender.

Stir in coconut milk and add more salt/pepper to taste, if needed.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Leslie, Amsterdam, NY.

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Healthy, Carrot, Oatmeal Bites

Servings: about 2 1/2 dozen cookies
Preparation Time: 15 minutes

Ingredients:

• 1 cup white whole wheat flour (preferably freshly ground)
• 1 teaspoon baking powder (or 2/3 teaspoon cream of tartar and 1/3 teaspoon baking soda)
• scant 1/2 teaspoon fine grain salt
• 1 cup rolled oats
• 2 teaspoons cinnamon (optional)
• 2/3 cup chopped walnuts (or nuts of choice)
• 1 cup shredded carrots
• 1/2 cup shredded coconut (optional)
• 1/2 cup real maple syrup, room temperature
• 1/2 cup unrefined coconut oil, warmed until just melted
• 1/2 cup chopped crystallized ginger (optional)
• 2 teaspoons grated fresh ginger

Directions:

Preheat oven to 375 degrees F and line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, oats, and cinnamon. Add the nuts, coconut, and carrots.

In a separate smaller bowl, use a whisk to combine the maple syrup, coconut oil, and gingers. Add this to the flour mixture and stir until just combined. QUICK TIP: if you measure the coconut oil in the measuring cup first, you won’t have as much maple syrup stick in the cup—most of it slides right out.

Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. I use a small ice cream scoop and press into my hand. These cookies have a tendency to fall apart a bit, so they need some care. Bake in the top 1/3 of the oven for 10–15 minutes or until the cookies are golden on top and bottom.

Recipe and photo submitted by Susy, Malvern, OH.

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