It’s time for another Meatless Monday!  I know I started last week with an informative post about the Root Chakra, which endorses a meaty diet, so I felt the need to make up for it this week.  Over the weekend, I ended up with about half a can of coconut milk leftover from another recipe, so I went searching for simple ways to use it.  I could always use it in my coffee, but we have so many odd leftovers in the kitchen that I wanted to put as many of them to use as possible.  With plenty of broth, a few carrots, half an onion and some ginger root that needed to be used up, this recipe sounded perfect.  I had just enough of everything to make half the recipe, but what I ended up with was divine.  Just the right amount of hotness from the red pepper, ginger and onion, a creaminess from the coconut milk, heartiness from the carrots, and not super salty either.  The ginger is so aromatic.  Break out your blender and thank me later.

Green onions enhance the spicy freshness, but you can also sprinkle with sea salt, red pepper flakes or a pinch of spices.

Curried Coconut Carrot Soup

• 2 Tbsp coconut oil
• 1 onion, peeled and roughly chopped
• 6 cups carrots, unpeeled and roughly chopped (about 8 medium)
• 3 1/2 cups vegetable stock
• One 15-ounce can coconut milk
• 1 1/2 Tbsp freshly chopped ginger root
• 1 Tbsp curry powder
• 1/2 tsp crushed red pepper
• Salt/pepper/green onions

In a large soup pot, melt coconut oil over medium heat. Add onion and cook for 7 minutes. Add carrots and continue to cook on medium for another 5 minutes.

Pour in vegetable stock and coconut milk. Add curry powder, ginger and red pepper. Turn up heat to medium high and bring to a boil. Cover and reduce heat. Cook for 10 to 15 minutes until carrots are soft.

When carrots are soft, blend portions of the soup at a time. Puree until smooth. Salt to taste and serve with chopped green onions, spices or herbs as desired.

Serves 6 to 8.

Featured on the kitchn.