Carrot Coconut Soup

This week I have gone baby crazy! Not only in food for mama's but treats for the babes, my sewing machine has been pretty busy. I have added to my baby tag blanket repertoire, I've added double thick swaddling blankets and burp clothes. The best thing about sewing baby stuff is that it's usually small and can be completed in a day and they make the cutest baby fabric!
Here is the recipe for the carrot coconut soup recipe I posted about this week. It's a great recipe for people with food allergies as it contains no gluten, no dairy, and is vegetarian!


Carrot Coconut Soup
2 tablespoons oil
1 onion, peeled and roughly chopped
6 cups carrots, peeled and roughly chopped
1 1/2 tablespoons freshly chopped ginger
1 tablespoon curry powder
1/2 teaspoon chili flakes
3 1/2 cups vegetable stock
1 15 ounce can full fat coconut milk


Heat the oil in large pot and add the onions. Saute for about 7 minutes. Stir in the ginger, curry powder, and chili flakes, cook 1 minute. Add in the carrots and cook for another 5 minutes.
Pour in the stock and coconut milk. Bring to a simmer and cover, cook for about 15 to 20 minutes until the carrots are soft.
Puree the soup in a blender or using an immersion blender (stick blender). Season with salt and pepper.