02. Thankful

for soup and friends who send me soup recipes.

Shortly after Luke was born Auntie Jen from Hawaii sent me the recipe for this curry carrot soup.  She said this soup was a ray of sunshine and the color of mangoes.  I finally got around to making it tonight and she was right. I love that this soup made her think of me during those early weary bleary days of Luke's life.

 Curried Carrot Soup
from Quinoa the Everyday Superfood via Auntie Jen in Hawaii
Serves 4-6.

1 c. chopped onion
2 c. peeled and diced carrots
1 c. peeled & diced potatoes 
5 c. vegetable broth
1 Tbsp curry powder
1 tsp minced fresh garlic 
1/2 c. quinoa flour
1/3 c. coconut milk 
2 Tbsp chopped fresh cilantro   
salt to taste

In a large saucepan, combine the onion, carrots, potato, broth, curry powder & garlic. Cover the saucepan and bring to a boil, then reduce the heat & simmer for 1 hour.

 Blend in the quinoa flour. Remove from the heat and cool slightly. Puree the cooked mixture with a hand blender or in 2 batches in a blender or food processor. Any lumps will disappear with this step. Return the mixture to the saucepan and add the coconut milk, cilantro & salt. Gently reheat on a medium setting for about 5 minutes & serve.