A Tricky Balance During the Season of Treats
By Karen Schulz
There I was, sitting on the couch at 10 p.m. binge watching Jack Ryan, when an overwhelming craving for chocolate came over me. It turned out that the only chocolate I had in the house was a bag of Ghirardelli milk chocolate chips, with which I planned to make cookies.
I decided it was healthier to eat the chips without the cookie part, so I grabbed a handful and they are now my favorite guilty pleasure.
For me, October marks the kickoff to chocolate season and sweets in general. Between Halloween candy— that many of us start buying the first week in October, — colder temperatures that require hot chocolate to keep us going, and holiday feasts, we are likely to overindulge.
That is exactly why we all need this coconut carrot soup recipe in our arsenal to help keep us balanced and fortified.
It is made with coconut milk, which has healthy fat, as well as several vitamins and minerals including protein. Be careful not to confuse coconut milk, which is made with the flesh of the coconut, with coconut water, which comes naturally from the center of young green coconuts. Coconut milk is creamy and gives the soup a deep rich flavor and hearty consistency.
While this recipe is super-easy, one way to elevate it to “no-brainer” status is to invest in a handheld immersion blender. This small gadget is a game changer and spares you the trouble of pouring hot soup into your blender in batches. It starts at $25 and, like anything, the more bells and whistles, the more expensive it is. I recommend going middle of the road and you will be able to do everything from making creamy soups to emulsifying dressings. And once you use it to whip up eggs, you will never make scrambled eggs without it again.
Not only is this soup delicious and good for you, but it also goes beautifully with your Halloween décor!
<<Coconut Carrot Soup>>
2 T. coconut oil
1 large yellow onion, chopped
3 lbs. carrots, peeled and cut into ½-inch pieces
2 t. grated fresh ginger
1 t. curry powder
½ t. ground cumin
¼ t. coriander
1 pinch cinnamon
1 pinch red pepper flakes
1 t. kosher salt
6 cups vegetable/chicken stock
1 12-ounce can coconut milk
Warm the oil in a pot over medium heat. Add the onions and pinch of salt and sauté until golden.
Add the carrots, ginger, and spices, and stir to combine. Cook for another 3-4 minutes. Deglaze the pan with 1 cup of water or stock. Add the remaining stock, salt, and coconut milk and stir well.
Cook uncovered for 15-20 minutes or until the carrots are tender. Using a handheld emulsifier, or blender, purée the soup. If using a blender, purée in batches. Add water to adjust the soup’s consistency. Salt to taste.