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!

Note from Alicia: To make this a superhero dish skip the coconut milk and curry paste.

Ingredients

• 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

Instructions

1. In a large saucepan, melt the coconut oil.
2. Add the onion, and sauté until it starts to become golden. Add the ginger and garlic, and cook for another minute.
3. Add all the vegetables and curry paste, and stir to coat.
4. Add enough water to just cover the ingredients. Cover, and cook for about 20 minutes, or until the potatoes are fully cooked.
5. 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.