Coconut Curry Carrot-Broccoli-and-Pea Soup
I was fortunate enough to have been fed this amazing soup recently by a very talented lady and she taught me her recipe! If you like Indian food and want to eat healthy, here’s a great lunch or dinner serving that is loaded with vitamins! Everything prepared here will provide a dozen servings, if you’re cooking for yourself, you can just freeze the rest.
What you need:
– Full bag of frozen or fresh carrots (about 3 cups?)
– 1 cup chopped broccoli
– 1 cup frozen or fresh peas (NOT canned!)
– Campbell’s chicken or vegetable broth
– 1 cup water
– 0.5 cup condensed coconut milk
– A bit of parsley
– 2 tsp cumin
– 1.5 tsp salt
– 1.5 tsp ground white pepper
– 0.5 tsp Korean chili pepper (less if spicy food is not your forté)
– 0.5 tsp cinnamon
– 0.5 tsp MSG (optional)
Boil carrots first for 10 minutes since they’re denser and need more time to turn soft. Then add in your broccoli and peas. Boil everything together for another 5 minutes or until veggies are soft.
While veggies are cooking, we’re going to prepare our spices. Get a small pan, add in some oil, and under low heat, we’re going to sauter the spices! Add in some parsley too if you wish.
Once the veggies are thoroughly cooked, put them in a blender and blend, blend, blend!
Take the puréed veggies and put them in a pot. Under medium heat, add your sautéed sauce, broth, coconut milk, and water. Bring everything to a boil again.
Serve with your favorite bread with the best olive oil you can find! I like to add a bit of brown vinegar and light soy sauce for flavor.
Garnish with a bit of parsley and tada!!! Enjoy your soup! 😀