Carrot Coconut Curry Soup

A few weeks ago, my fridge was running on fumes. It was looking pretty bare. After exhausting much of food in the pantry and freezer, I wasn't left with much. 

I like to challenge myself in moments like these. Think like Rachel Ray. What can you make with what you've got?

Carrot Coconut Curry Soup!

It's got a bit of kick to it and it's so comforting. Add some bread to it and you've got yourself a meal.

Carrot Coconut Curry Soup

(Recipe from thekitchn.com)

Ingredients:

2 tablespoons coconut oil
1 onion, peeled and roughly chopped
6 cups carrots, unpeeled and roughly chopped
3 1/2 cups vegetable stock (
One 15-ounce can coconut milk
1 1/2 tablespoons freshly chopped ginger root
1 tablespoon curry powder
1/2 teaspoon chili flakes
Salt and pepper to taste

Instructions:

Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.

When carrots are soft, carefully blend the soup in batches in a blender or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.