When you think of comfort food, is one of the first dishes that springs to mind tomato soup with a grilled cheese sandwich? It is for me. But then I’ve always loved soups, especially if they were homemade. Unfortunately, I rarely took the time to make them because they were so labor intensive.
I’ve bought some organic varieties that I like but I’ve stopped buy anything with ingredients that: a) I can’t pronounce, b) are made in a lab, or c) with a sodium content high enough to turn the pond behind my house into the dead sea.
Recently I’ve come across a few recipes that sounded so good, I went back to my kitchen to make them from scratch – and what a great idea that turned out to be. Not only did I enjoy chopping and slicing things other than victims in my mysteries, but also they were so incredibly good, I ate from the batch I made for several days and never got tired of it. So I decided it would be a crime not to share one of those recipes.
Okay, done with murder puns.
I found this recipe in Dr. Mercola’s Sunday newsletter (Mercola.com) with an explanation of why each of the ingredients is so extraordinarily healthy for the body. (We’re talking anti-viral, anti-bacterial, anti-inflammatory and heart healthy). But trust me, you won’t be making it for those reasons. You’ll make it for the delicious favor. But as I do with every recipe, I made changes to reflect what I had on hand.
Just so you know, the original recipe called for a sweet potato but I had half of a small butternut squash that I needed to use. I also had a huge bunch of kale, so I chopped it up and threw that in, too, along with some chopped green pepper. If you’d like to make the soup more hearty, like a stew, I’d recommend adding pre-cooked chicken or my new favorite, organic chicken Italian sausage, (buy the pre-cooked kind) cut into rounds.
Be creative with it by adding your favorite veggies, but don’t leave out the original ingredients. I put an asterisk next to my additions. If you do try it, please let me know on Facebook or Twitter. I had to force myself to eat just one bowlful. It’s that good. My photo does NOT do it justice.
P.S. You will not taste a coconut flavor. You’ll just get a creamy sweetness from the coconut milk.
P.P.S. Don’t worry about the fat or calories in the coconut milk. It’s so amazingly healthy for you that your body will thank you.
What is your all-time favorite soup?
KATE COLLINS’ DELICIOUS COCONUT CARROT SOUP
Prep and Cook Time: 30 minutes
1 large onion, chopped
4 cups broth (bone is best, but beef, chicken or vegetable will work)
2 Tbsp. fresh ginger, sliced (I used my frozen supply)
4 medium cloves garlic, chopped
1 tsp curry powder or turmeric
2 cups sliced carrots, about 1/4-inch thick
1 cup sweet potato, cut into about 1/2-inch cubes *or butternut squash
*2 cups chopped kale or other greens
*½ cup chopped green or red pepper
5 oz. coconut milk
Salt and white pepper to taste
Chop onion and let it sit for at least five minutes to bring out its health benefits.
Heat ½ cup broth in a medium soup pot.
Sauté onion in broth over medium heat for about 5 minutes, stirring often.
Add garlic and ginger and continue to sauté for another minute.
Add curry powder or turmeric and mix well with onions.
Add broth, carrots, sweet potato (squash), (other veggies, meat optional) and simmer on medium high heat until vegetables are tender, about 15 minutes.
Add coconut milk.
Add salt and pepper to taste.
You can process it in a food processor or blender to make a smooth soup if you omit the meat. I preferred mine more stew-like. Serves 4. Can be frozen.