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Coconut Carrot Soup, Beaver Island Style

Larissa McGinnity won third place in last year’s Beaver Island crockpot cook-off for this recipe.

Ingredients

  • 2 tablespoons coconut oil
  • 4 cups chicken (or vegetable) broth
  • 1 shallot
  • 2 tablespoons ginger
  • 1 1/2 teaspoon curry
  • 5 carrots, peeled and diced
  • 2 cups sweet potatoes
  • 1 can (13.5oz.) unsweetened coconut milk
  • Salt and pepper to taste
  • Cilantro
  • Lime juice

Preparation

In medium-sized pot, heat oil and 2 tablespoons broth over medium heat.  Add shallot, and saute about 5 minutes. Add ginger, saute another 2 minutes. Add curry powder and mix well.

Add remaining broth, carrots, sweet potatoes, and simmer on medium-high heat until vegetables are tender (about 15 minutes). Add coconut milk, salt and pepper. Blend using a submersion blender, or in batches in a regular blender.

Garnish with cilantro and lime to taste.