“Sharing food with another human being is an intimate act that should not be indulged in lightly”.
- M. F. K. Fisher
Here in Melbourne we’re getting into that delightful Spring place in the Wheel of the Year where the evenings and early mornings are still pretty chilly, but then we frequently get warm and sunny weather during the day – so good!
To bring a bit of sunshine to your insides as well try this delicious soup from Dr Deanna Minich’s “Whole Detox”
Creamy Carrot Coconut Curry Soup
Recipe for 2 servings so multiply it for your household as needed
Ingredients
-2 tsp Coconut oil
-1/2 Onion
-8 med to lge Carrots, sliced to 1cm rounds
-2 tsp Curry Powder
-1/4 tsp Ginger Powder
-1 cup Water
-2 cups Vegetable Stock
-3 tbs almond butter
-1/2 cup Coconut Milk
-Sea salt and Pepper
Method
-Melt coconut oil in large saucepan over medium heat
-Add onion and saute until soft, 3-4 mins
-Add carrot, curry powder, ginger powder and water and stir for 30 secs
-Add broth, increase heat to bring to boil
-Decrease heat to low and partially cover saucepan to simmer for 15 mins until carrots just tender
-Add almond butter and coconut milk, stir to melt almond butter
-Season and blend until smooth
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