Curried Carrot Soup

Get your full dose of vitamin A with a cup of this silky-smooth soup—we like to slurp it down right from a mug. Enjoy it with shredded chicken or refried beans added in to make it a complete meal, or serve it with a sandwich on the side. You could also top the soup with grains, like rice or quinoa, or fresh green herbs for a lovely contrast of color and fresh taste. Add an optional dollop of yogurt or sour cream and watch the colors swirl into creamy goodness. This soup tastes even better the next day as the flavors get to talk to each other, and it also freezes well.

INGREDIENTS:

SERVES 4 to 6

• 2 tablespoons extra-virgin olive oil

• 1 small onion, chopped

• 2 cloves garlic, chopped

• 8 medium carrots, coarsely chopped (about 4 cups)

• 1 large red apple—cored, peeled and diced

• One 13.6-ounce can of coconut milk

• ¼ cup fresh lemon juice (from about 2 lemons)

• 1 tablespoon honey

• 1 tablespoon mild curry powder

• 1½ teaspoons salt

• Chopped fresh parsley or cilantro, or sliced scallions, for garnish (optional)

• Yogurt or sour cream, for garnish (optional)

DIRECTIONS:

1 Heat the olive oil in a large pot over medium heat. When hot, reduce the heat to medium-low, add the onion and garlic and sauté until soft, about 5 minutes. Stir in the carrots, cover and cook, stirring occasionally, until tender, 15 to 20 minutes.

2 Working in batches, transfer the carrot mixture to a blender and add the apple, coconut milk, lemon juice and 1 cup of water. Blend until smooth, then add the honey and curry powder and blend again to combine.

3 Return the soup to the pot and stir in 3 cups of water and the salt. Bring the soup to a simmer over low heat. Simmer for 30 minutes to allow the flavors to develop.

4 Transfer the soup to bowls and, if desired, top with a few pinches of parsley, cilantro or scallions and a dollop of yogurt or sour cream before serving.

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