Curried Carrot + Apricot Soup
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.
- 1 can full-fat coconut milk
- 4 cups vegetable stock
- 4 heaping cups carrots, chopped (approximately 1.5-2lbs)
- 1 medium onion, chopped
- 3 garlic cloves, peeled & left whole
- 2 Tbsp. melted coconut oil
- ½ cup dried apricots* (I used Turkish apricots)
- 2 tsp. ground turmeric
- 1 ½ tsp. ground cumin
- ½ tsp. ground ginger
- ½ tsp. ground cinnamon
- ¼ tsp. ground cardamom
- Cayenne pepper, to taste
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Apple cider vinegar, to taste* (I used 1 Tbsp.)
- Preheat oven to 400°F.
- Shake the can of coconut milk. Open it & measure out ¼ cup of milk to use for garnishing the soup. Set it aside.
- 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.
- 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.
- Put apricots in a small bowl & cover with boiling water. Let sit for 10 minutes, then strain fruit & discard the water.
- 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.
- 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.
- Serve soup immediately or transfer to a large saucepan over medium heat to warm.
- Coconut cream
- Chia seeds
- Ground flax
- Nuts & seeds
- Look for organic, unsulphured apricots. Commercially grown dried apricots may be treated with sulphur-containing compounds, which may cause allergies.
- Fresh lemon juice works as well.