Curried Carrot + Apricot Soup

Oct 13, 2016

The recent shift to cold weather is urging me to cook soups & stews again. During the summer I abandon all foods that cause me to break a sweat. 

Eating in accordance with the seasons supports our body as it naturally adjusts to changes in climate. As we continue through autumn & into winter, the drop in temperature means we should focus on eating foods that create warmth in the body.

Incorporating hot drinks, root vegetables & warming spices (such as cinnamon, cardamom & turmeric) into your diet are simple ways you can help your body acclimate. This benefits your overall health by keeping you energized, focused & balanced. 

Curried Carrot + Apricot Soup
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 can full-fat coconut milk
  2. 4 cups vegetable stock
  3. 4 heaping cups carrots, chopped (approximately 1.5-2lbs)
  4. 1 medium onion, chopped
  5. 3 garlic cloves, peeled & left whole
  6. 2 Tbsp. melted coconut oil
  7. ½ cup dried apricots* (I used Turkish apricots)
  8. 2 tsp. ground turmeric
  9. 1 ½ tsp. ground cumin
  10. ½ tsp. ground ginger
  11. ½ tsp. ground cinnamon
  12. ¼ tsp. ground cardamom
  13. Cayenne pepper, to taste
  14. Sea salt, to taste
  15. Freshly ground black pepper, to taste
  16. Apple cider vinegar, to taste* (I used 1 Tbsp.)
Instructions
  1. Preheat oven to 400°F.
  2. Shake the can of coconut milk. Open it & measure out ¼ cup of milk to use for garnishing the soup. Set it aside.
  3. In a small saucepan over medium heat, warm the vegetable stock & the remaining coconut milk from the can. When the broth begins bubbling, reduce heat to low & simmer, stirring regularly.
  4. In a medium bowl, add the vegetables & coconut oil, tossing to coat. Place vegetables on a baking tray & set in the oven to roast for 20-30 minutes until tender.
  5. Put apricots in a small bowl & cover with boiling water. Let sit for 10 minutes, then strain fruit & discard the water.
  6. Transfer roasted vegetables to a blender. Add the apricots, spices, salt, apple cider vinegar (start with 1 tsp.) & stock to the blender. Blend until completely smooth.
  7. Try it before adding more salt & apple cider vinegar. Adjust to taste. Add 1-2 cups of water depending on how thin you like your soup. Blend again. You may need to blend the soup in batches, depending on the size of your container.
  8. Serve soup immediately or transfer to a large saucepan over medium heat to warm.
Optional garnish
  1. Coconut cream
  2. Cilantro
  3. Chives
  4. Parsley
  5. Hempseeds
  6. Chia seeds
  7. Ground flax
  8. Nuts & seeds
Notes
  1. Look for organic, unsulphured apricots. Commercially grown dried apricots may be treated with sulphur-containing compounds, which may cause allergies.
  2. Fresh lemon juice works as well.
HANNAH RAUHANEN http://hannahrauhanen.com/
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