This is such a nourishing soup, especially during pregnancy. It’s dairy-free, gluten-free and perfectly creamy. Carrots offer an excellent source of beta-carotene, which your body converts to Vitamin A. Vitamin A is critical for the development of fetal eyes, skin, bones and organs. (Note that beta-carotene is completely safe during pregnancy, however excessive levels of preformed vitamin A can be problematic.)
I love this recipe because it’s easy enough to make on a weeknight. I usually make a double batch and store half of it in the freezer. Add a healthy protein and a simple green salad, and you’ll have a complete meal.
- 2 Tb coconut oil or butter
- 1 large onion, roughly chopped
- 1 Tb red curry paste (I use the Thai Kitchen brand, which is labeled as gluten-free)
- 1 14-oz can full-fat coconut milk
- 2 lbs organic carrots, peeled and roughly chopped
- 1 1/2 tsp sea salt
- 1 1/2 cups filtered water
- lemon or lime wedges
- optional – chopped cilantro
Heat the coconut oil or butter in a large soup pan over medium heat. Stir in the onions and saute until they are soft and translucent. Then stir in the red curry paste and cook another minute. Add carrots, coconut milk, salt and water. Simmer until the carrots are tender, about 15 minutes.
Puree by carefully transferring the hot liquid in batches to a Vitamix. You can also use an immersion blender, but it will take longer. Blend to your preferred consistency and add more water if needed; I like it silky smooth.
Taste and season with more salt, if needed. Serve with a lemon or lime wedge, and chopped cilantro, if desired.