I'm not sure what it is about this time of year, but my motivation and creativity in the kitchen have just taken a nosedive. The holidays are well behind us, and spring - with it's new crop of ingredients and inspiration - seems far away. Cold-weather comfort no longer seems like a novelty. Accordingly, I've been focusing on simple and quick meals based on easy-to-find and inexpensive ingredients. We could call it utilitarian cooking. But that doesn't quite do justice to how delicious such creations can be.
Take this soup for example. I already had most of the ingredients in my cupboard, but had never quite combined them is this way. The result was a silky smooth bowl of warmth with lovely color and a healthy dose of nutrition. Blending in the chickpeas gives the soup a nice body and the coconut milk adds some healthy fat to keep winter's chill away. I suppose there is something to be said for some laziness now and then!
Coconut Carrot Soup with Chickpeas
- 1 Tbsp coconut oil
- 1 small onion, roughly chopped
- 2 garlic cloves
- 2lbs carrots, chopped into largish chunks
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 1 tsp mild curry powder
- 1/2 tsp ground ginger
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- salt, to taste
1. Chop garlic and let it rest for 5-10 minutes (this helps activate it's potent anti-cancer properties). Heat coconut oil in a large pot over medium heat. Add onion and cook 5 or so minutes until softened.
2. Add all remaining ingredients and simmer until carrots are soft, 15-20 minutes. Blend ingredients (I use a hand blender) until smooth. Serve warm with a salad or a hunk of bread.