They say it’s a good idea to eat the rainbow, right? Well, this is your Yellow and Orange, ladies and gentlemen. And it’s so warm, comforting, and cozy I actually danced around the kitchen singing “I’m awesome!” once I tasted the finished product.
Carrot and Sweet Potato Coconut Curry Soup
2 cups sliced carrots (about three large)
1 cup diced sweet potatoes (about one small-medium)
3 cups broth or water
1 yellow onion, chopped
2 cloves garlic, minced
1 knob ginger, minced
1/2 T curry powder (my favorite is Abdul the Strong, from Auntie Arwen’s)
1/2 can of light coconut milk (freeze the remainder)
1/2 cup dried yellow split peas
Cooked rice as desired (I love leftover takeout rice for this)
Cilantro for garnish (optional)
First, put split peas in a pot and cover with water. Simmer until tender, around 30 minutes. Keep an eye on them now and then, and add water if needed. Drain when ready, and set aside.
While the peas are cooking, sautee the onion in olive or other healthy oil until soft and begining to brown. Add the garlic, ginger, and curry powder, and continue to cook until quite fragrant (around 2 minutes). Add the carrots and sweet potatoes, and stir to mix well. Add stock or water (I use jarred vegetarian mushroom stock — someday I’ll be cool enough to make my own stock homemade again), and bring to a simmer. Simmer until vegetables are very soft (around 20 minutes). Add coconut milk. At this point, I like to pulse the soup in a food processor or blender for just a bit to combine, but this is optional.
Add the split peas and a scoop of rice as large as desired, garnish, and serve hot!