Creamy Carrot Soup
Spring surprised us today with cool weather and unbelievably blue skies! The middle of Spring in Florida feels more like sweltering summer creeping in, not sweater weather. So I was pleasantly pleased to pull my covers off and put my feet on cool hardwood floors. Drinking my tea on the back patio, I was transported to Fall and the stillness it brings.
Over the past week, I have had more time than usual to reflect on things in my life and this time has given me a renewed sense of gratitude. It feels like heaven right now and I am trying my best to take it all in before things continue their cycle of change. There are some major changes happening here in the Kosmic Kitchen. Summer and I will be gone for internships this summer and we’re not really sure where we will be during Fall.
We are all thinking about our friends and loved ones, the community we are honored to be apart of and our home which has comforted us throughout our 2 years here. And not to mention our edible front yard garden! Ahhhh can’t even tell you how sad I will be not to nurture this place for 3 months! Did I mention we just installed an outdoor shower?!! Yeah, that’s something that will be getting a lot of use when we are gone too!
So today I feel grateful. I feel grateful to enjoy this amazing weather, to sit on our patio and look up at the bluest sky I have ever seen, and to cook up something that nourishes me. I wanted to prepare something that would be quick and easy, but still really comforting on this cooler day. Rhae made a delicious carrot soup a few months ago that I’m still thinking about, so I decided to try and recreate it.
1 Tsp butter or coconut oil
4 cloves garlic, chopped
2 small onions, chopped
1 Tsp garam masala or curry powder
2 Tsp sherry cooking wine
5 carrots, cut into 1 inch pieces
6 cups water or stock
1/2 cup heavy cream or coconut milk
salt & pepper to taste
1/3 cup pumpkin seeds & cashews, toasted
fresh herbs of your choice, chopped
In a medium pot, melt butter or oil on medium-low heat and add onions and garlic. Saute for a few minutes, until onions are soft. Sprinkle in the garam masala until you can really smell the spices.
Add the sherry and scrape the bottom of the pot for any browned onions and garlic. Toss in the carrots and cover with water or stock. Cover pot on medium-low heat for about 10 minutes or until carrots are soft. Let soup cool a little and add soup to a food processor and blend until smooth.
Transfer soup back into the pot season with salt and pepper and add in the cream or coconut milk. Serve in bowls topped with toasted nuts and fresh herbs.