Heartwarming

You know that awful moment when you don't see your school's name scrolling across the bottom of the news screen after a giant snow storm?  Today was one of those days.

Over a foot of snow fell from the sky overnight.  It looks so beautiful, and really, I do love the snow.  But, it's starting to wear out its welcome.  After wrecking my husbands truck in the last snow storm, I decided that I didn't want to meet another insurance deductible, so I stayed home and made one of my favorite soups to help warm my soul. It has beautiful color, extraordinary flavor and is oh so good for you.  Rich in Vitamin A, and meets my alkaline diet standards.  Enjoy!

 

Coconut Carrot Soup

Prep and Cook Time:  30 minutes

Ingredients: 

1 large onion

1 Tbsp + 3 cups chicken broth (No MSG)

2 Tbsp. fresh ginger sliced

4 medium cloves garlic, chopped

1 tsp curry powder

2 cups sliced carrots (about 1/4 inch thick)

1 cup sweet potatoe, cut into cubes

5-6 oz. canned coconut milk

salt and pepper to taste

 

Directions:  1.  Chop onion and let it sit for at least 5 minutes to bring out its hidden health benefits.  2.  Heat 1 tbsp broth in medium pot.  Saute' onion in broth over medium heat for about 5 minutes, stirring often. 3.  Add garlic and ginger and continue to saute' for another 5 minutes.  4.  Add curry powder and mix well with onions.  5.  Add broth, carrots and sweet potatoes and simmer on med-high heat utnil vegetables are tender (about 15 minutes).  6.  Add coconut milk  7.  Blend in batches making sure blender is not more than half full, it can erupt and burn you.  Add salt and pepper to taste.  8.  Return to soup pot and reheat.

 

Serves 4.