A Creamy Soup with a Touch of Sweetness: Carrot, Tomato and Coconut Soup
February 26, 2016
Looking for new healthy recipes or quick family dinners? You’re not alone. According to a survey done on Instagram by Green Kitchen Stories, a blog about healthy vegetarian food, people wanted to see more quick family dinner recipes, budget recipes, healthy breakfasts and vegan recipes. They put together their best recipes for each category.
Their family dinner recipes include a chickpea, apple and tahini filling in a spinach crepe made out of buckwheat flour. Another favorite was a summer pasta with smashed tomatoes, peaches and mozzarella cheese. You can make this with any type of pasta. The last dish is a fresh pea and mint soup. This soup is made with a vegetable broth and coconut milk. It is a creamy soup that can be served hot or cold.
The budget meal favorite recipes include shakshuka, mung bean stew and carrot, tomato and coconut soup. A shakshuka is eggs cooked in a tomato sauce. You can add green peppers, or kale and cilantro or basil to a shakshuka. It can be the base for some leftovers you need to use up.
Mung Bean stew is another budget meal. Mung beans are in the same family as peas and lentils. They are a high source of copper, zinc, folate, magnesium, potassium, manganese and various B vitamins. They are also high in protein. More and more American restaurants are starting to use mung beans in recipes.
The last budget meal stood out to me. It is a simple to make carrot, tomato and coconut soup.
Carrot, Tomato and Coconut Soup
- 1 tablespoon coconut oil or olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground turmeric (optional)
- 10 medium size carrots, rinsed and sliced
- 1 can (14 ounces) plum tomatoes or approximately 5 chopped fresh tomatoes
- Water, enough to cover
- Sea salt and black pepper to taste
- 1 can (14 ounces) full fat coconut milk or any plant milk of choice
- Heat oil in a pot. Add onions, garlic and turmeric and saute until soft and fragrant.
- Add the carrots and tomatoes and cook for a minute or so, while stirring.
- Now add water, sea salt and pepper, cover and let simmer for 15-20 minutes until the carrots are tender.
- When soup is ready, use an immersion (hand) blender to puree until smoother.
- Stir in the coconut milk, taste and adjust the flavors.
- Serve the soup in bowls. Dress it up with a topping of cilantro leaves, or a corn salsa and a drizzle of olive oil.
Check out their other favorite healthy breakfasts and vegan dinner recipes.