The cold season has begun, and Franklin came home one day with a runny nose. Unfortunately, I have 0 patience for sickness in my house — it sounds harsh, but I spend my days cleaning, cooking, working, entertaining, and the last thing I want to do is also nurse someone through an illness, even if it’s just a cold. If it materializes, so be it, but I’m going to do my best to nip it in the bud!
When my loved ones are sick, I always bust out the ginger and garlic. They are potent anti-bacterial wonders, and they taste great too. And since my husband had bought a bag of carrots from Trader Joe’s, I figured that a carrot soup would do just the trick. Bonus: this soup makes great baby food too. I also added a little red curry paste, since I can’t have enough of the stuff ever since I tried it in Heather’s amazing Butternut Squash Soup.
Franklin loved it. Baby Nicholas loved it. We all did. And, no one got sick, although I will also credit our trusted elderberry tincture for that!
Immune Boosting Carrot Coconut Soup by Joanna Steven
Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced small
- 1/2 inch ginger, grated
- 4 large garlic cloves, minced
- 2 lbs carrots, peeled, coarsely chopped
- 1 large potato, peeled, cut into 1-inch dice
- 1 t red curry paste (I use this one)
- 1 can full fat coconut milk, (from a BPA-free can like this one)
- Pinch of salt, to taste
- Boiled water, to cover
Instructions
- In a large saucepan, melt the coconut oil.
- Add the onion, and sauté until it starts to become golden. Add the ginger and garlic, and cook for another minute.
- Add all the vegetables and curry paste, and stir to coat.
- Add enough water to just cover the ingredients. Cover, and cook for about 20 minutes, or until the potatoes are fully cooked.
- Blend the soup until smooth with a pinch of salt. Pour it back into the pan, add the coconut milk, and taste again for salt.
This looks delicious and perfect for the upcoming winter:)
It is! Let me know if you try it 🙂