When my loved ones are sick, I always bust out the ginger and garlic. They are potent anti-bacterial wonders, and they taste great too. Bonus: this immune-supporting vegan carrot coconut soup makes great baby food. I also added a little red curry paste, since I can’t have enough of the stuff ever since I tried it in Heather’s amazing Butternut Squash Soup.
My son Franklin loved it. Baby Nicholas loved it. We all did. And, no one got sick, although I will also credit our trusted elderberry tincture for that!
- 1 tablespoon coconut oil
- 1 onion, diced small
- 1/2 inch ginger, grated
- 4 large garlic cloves, minced
- 2 lbs carrots, peeled, coarsely chopped
- 1 large potato, peeled, cut into 1-inch dice
- 1 t red curry paste
- 1 can full fat coconut milk, (from a BPA-free can)
- Pinch of salt, to taste
- Boiled water, to cover
- In a large saucepan, melt the coconut oil.
- Add the onion, and sauté until it starts to become golden. Add the ginger and garlic, and cook for another minute.
- Add all the vegetables and curry paste, and stir to coat.
- Add enough water to just cover the ingredients. Cover, and cook for about 20 minutes, or until the potatoes are fully cooked.
- Blend the soup until smooth with a pinch of salt. Pour it back into the pan, add the coconut milk, and taste again for salt.
Joanna Steven is an Amazon best-selling author, an attachment parenting mom to 2 boys, and a lover of food. Her mission is to inspire mothers and make their life easier so they feel nurtured, nourished, and better able to raise children in a peaceful way. She regularly updates her blog with delicious, wholesome recipes, and lifestyle tips for moms seeking to live motherhood to the fullest.
Note from Alicia: To make this a superhero dish skip the coconut milk and curry paste.