Curried Red Pepper and Carrot Soup

If you love a little spice on a freezing cold day then this bowl of goodness is sure to warm your socks off! Being english where curry is almost the national dish and growing up with my fathers daily dose of spice, I have gained somewhat of a hot palette. Definitely ease up on the spices if you are less of a flame thrower because this soup is so rich with goodness its delicious with or without the heat!!

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Ingredients

  • 1 tablespoon coconut oil
  • 2 tbsp olive oil
  • 1 large red onion, chopped
  • 2 tbs curry powder
  • 5 large peeled and diced carrots
  • 5 red peppers quartered, stalks and seeds removed
  • 1/4 cup of peeled garlic cloves
  • 1 inch grated ginger
  • 1 tsp grated fresh turmeric (or powder) 1 tsp coarse black pepper to activate the turmeric
  • 1 thai chili finely cut
  • Zest of 1 orange
  • Juice of 1 lime
  • 1 tbsp coconut nectar (or maple syrup)
  • 4-6 cups chicken stock depending on whether you like a thick puree or thinner soup
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • 1 tsp of sea salt
  • 1/2 cup of coconut cream from the top of the tin (put in the fridge to separate from the milk)

Method

  1. Toss red peppers and garlic in olive oil and then spread out on a lined baking tray and bake in a preheat oven at 375 F for approx 25 minutes
  2. Meanwhile in a heavy based pan over a medium heat sauté onions in coconut butter with all spices, Thai chili, salt and pepper for approximately 5 minutes until onions are starting to brown.
  3. Add carrots, ginger, orange zest, turmeric and chicken stock to the pan and after bringing to a slow boil turn heat down and simmer for about 30 minutes until carrots start to soften. Stir in coconut cream
  4. Remove peppers and garlic from the oven, place in your Vitamix along with your curried carrot mixture, add lime juice and blend on soup mode until you have a rich thick and steaming delicious puree.
  5. Serve with a little natural yoghurt or creme fraiche, a sprinkle of paprika and a slice of lime. Also if you have tried my roasted pumpkin seed recipe and have some left over this is a great place to sprinkle a few !!

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Enjoy beating the cold nights and make double the batch so you can enjoy the next day, especially if you are like us about to have a power outage because this is delicious cold too 🙂

In my picture you will see I made a variation, I prepared a diced avocado tossed in lime juice, salt and pepper with a sprinkle of chili flakes and then added my soup over the top. This made a well rounded delicious meal! try it you might like it too!

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with a little eccentricity from Literally Life….

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3 Comments Add yours

  1. Looks really good 🙂

    Like

  2. Wow there is so much going on in that soup! Love the addition of the coconut nectar (:

    Like

    1. Yes I love to just build up my flavours, honestly I actually add peanut butter to it also and whilst that sounds literally nuts ! Don’t write it off before you try it 😉

      Liked by 1 person

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