You heard me: BOMB DIGGITY.
This carrot soup is as bomb diggity as they come. It’s also 5-ingredient easy, Instant Pot ready, vegan, supes clean, cozy, and easily freezable and share-able, all of which makes it an awesome addition to our Feeding a Broken Heart series.
The other day on Instagram, someone told me that she wanted to bring a recipe to her friend who is going through a hard time, but her friend needs a dairy free gluten free everything free recipe. I am happy to report that this carrot soup is quite easily dairy free, gluten free, and more. It is very friendly for a lot of people who might otherwise have a hard time with all the carbs and cheese that we are packing into this series, and guess what? CARROT SOUP DON’T NEED NO CHEEZ. It’s bomb diggity delicious.
I’ll stop now.
True story of how I made this soup has nothing to do with anyone bringing me anything or me bringing anything to anyone. It’s an actual Tale of Laziness, which is how most of my favorite recipes get born.
A walk to the fridge for lunch turned into an unsuccessful hunt for leftovers, so I went into Fridge Scrounging Mode and found one basic thing: carrots! um, yay?
A quick scan around the pantry and I was able to locate an onion, some garlic, a can of coconut milk and a little curry paste, and suddenly my food brain came alive and everything turned straight up orange.
How can I make this carrot soup with as little effort as possible? said tired/lazy/sad Lindsay.
Instant Pot! obvi. Where all good things go to be made great.
You don’t have to use an Instant Pot for this recipe – as you can see from that picture, it also looks lovely in a nice cast iron soup pot getting stirred around like the magically creamy vegan witch’s brew that it is.
But the thing about the Instant Pot is that you can come up with your plan for lunch at 12pm and have your clean and fancy lunch on the table by 12:45, AND still somehow still manage to find the time to read that headline on Bored Panda about a desperately thirsty cobra that is given a water bottle by a zookeeper and you won’t believe what happens next. That is just the reality of the carrot soup life when you enlist the help of the Instant Pot.
This all feels like a repeat of a repeat, but THANK YOU for joining us in this series to honor the short and powerful life of our son Afton while bringing love to the people in your lives who are hurting. Thank you in a very big way.
I love scrolling through your posts on Instagram and it’s been really fun to feature some of your stories of food love on my IG account aaaaand on our FABH page.
If you want to dig a little bit, you can read more about Afton here, and you can check out the awesomeness that is generous food sharing on our FABH page right over heeeeere.
We’ll be doing this series for one more week!
And now you’re ready, right? Time to make bomb diggity carrot soup (which is VEGAN! CLEAN! VELVETY SMOOTH AND A LITTLE SPICY AND VERY AWESOME) by following this easy recipe. You are all over this.
Carrot soup made with 7 easy ingredients. Extremely smooth and velvety, and bonus! It’s super healthy.
8-10 large carrots, peeled and chopped coarsely
1 onion, chopped
3 cloves garlic, peeled
- 1 14-ounce can coconut milk
- 1 1/2 cups chicken or veggie broth
- 1/4 cup peanut butter
- 1 tablespoon red curry paste
- salt to taste
- cilantro and peanuts for topping
STOVETOP INSTRUCTIONS: Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Run through the blender until smooth; season with salt, top with peanuts and cilantro.
INSTANT POT INSTRUCTIONS: Place all ingredients in the Instant Pot and set for 20 minutes. When done, let everything cool for a few minutes, then run the mixture through the blender until smooth; season with salt, top with peanuts and cilantro.
Add more broth as needed to achieve the right silky-smooth consistency.
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