I meant to post this last night, but then I had one of those days when I just HAD TO GET OUT OF THE HOUSE. So I did, and didn’t get back until late enough that I decided to forgo it. So, this post is technically yesterday’s post. Forgive me.
I made this soup about a month ago for a couple of people that came over for dinner as our ‘starter’ (I know, how fancy). It was delicious and Will raved about it (which doesn’t actually happen that often with my cooking). So when I was menu planning (which IS working so far this week, although I’ve had some major “holy crap I am never making that again moments…ehm I’m looking at you roast beef…”) I decided I would make enough of this soup that we could eat it twice. Even Zara when we came home from Touring the Cape Cod Potato Chip Factory was excited to eat this soup!
I must have seen this soup on Pinterest, but for the life of me I’m not sure where because this doesn’t seem like something I would come up with on my own, primarily because it’s a crock pot recipe and I’m new to the whole crock pot concept.
This is a simple recipe that’s easy to throw together in the morning while you’re getting everyone ready for school/work.
This is what you need;
8 carrots, peeled and cut into thirds
1 onion, roughly chopped
2 tea fresh ginger, roughly chopped
4 cups vegetable stock
1/2 cup coconut milk
1 tea yellow curry powder
1 tea salt
Add everything to crockpot and cook on low for 8 hours,
Blend in blender, return to crockpot for 15 minutes then serve.
This soup is vegan