This recipe is reminiscent of the Roasted Asparagus Coconut Cream Soup recipe that I posted about a month ago. The main difference is basically just different vegetables. This just goes to show that this is a flexible recipe that can come in handy whenever you have a fridge full of veggies that you need to use up asap, as was the case for me.
I made this Sunday evening, when Dane and I, still not too hungry from having had a large lunch, wanted something light for dinner. The cool, evening breeze made soup a good option, even for summer.
Recipe adapted from here.
Carrot and Spinach Coconut Cream Soup
- 1 tsp olive oil
- 1 onion, sliced
- 1/4 tsp salt
- 4 cups broth (chicken or vegetable, low sodium & gluten free)
- 1 large carrot, sliced (comes out to about 1 cup)
- 4 cups spinach
- 1 tsp dried rosemary
- 2 sprigs of thyme
- 1/2 tsp nutmeg
- 1 tsp pepper
- 1/3 cup canned coconut milk
- 1/2 lemon, juiced
- cheese for topping (optional)
Add olive oil to a medium sized soup pan, heat on medium low, and add the onions and salt. Let sizzle stirring occasionally until slightly brown.
Next add the broth, spinach, carrots, and spices. Let simmer for 10 to 15 minutes.
Turn off heat. Using a spoon with holes in it, scoop out all the veggies and add to a food processor, leaving the liquid from the broth in the pan*. Pulse until pureed and smooth. Return the puree back to the soup pan and stir to mix.
Finally add the coconut milk and the lemon juice, stir and serve with cheese chunks sprinkled on top.
Delicious with bread or as a side to a meat entree (we shared a leftover pork tenderloin). Enjoy!
*This is so that the liquidy soup doesnt explode all over the kitchen, as I learned from experience. If using a blender instead, or if your food process doesn’t have problems like mine, this may not be necessary.