Creamy Coconut Veggie Soup


Some days you just get lucky. Today was supposed to be super hectic, you know those days- appointments, paperwork, running around. Well, the universe had other ideas for me today. Everything fell apart. Or so I thought at first, but in hindsight I see that everything actually fell T-O-G-E-T-H-E-R. Funny how that happens sometimes.


So, I ended up having some time on my hands and decided to take stock of my veggie bin. It never fails, organizing the fridge always leads to greatness, every single time. As luck (or fate, or the universe in it's infinite wisdom) would have it, I had a slew of soup-worthy ingredients at my ready. We've got some pretty nasty weather headed our way so this synchronicity is particularly appreciated.

I used broccoli stalks only, no florets, because I had several reserved for juicing. I'm sure you could use florets but the color will be greener and the flavors will not be as subtle and well-balanced.


Voila, the best freakin soup to cross my lips. Ever. Not bragging, just sayin. I topped mine with some red quinoa (you should always, always, always have quinoa in your fridge!), pine nuts and fresh thyme. I think I'll also try it with white beans or lentils, and if I wasn't nightshade-sensitive I'd definitely try it with a dusting of cayenne.


Creamy Coconut Veggie Soup 

Makes about 7 cups

4 large broccoli stalks, trimmed and chopped into large pieces

2 large carrots, peeled and sliced 1/4 inch thick

1 tablespoon coconut oil

1/2 white onion, sliced

6 cloves roasted garlic (if using raw garlic use 2-3 cloves)

1 teaspoon fresh thyme

1 teaspoon dried italian herbs

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1 can coconut milk

1 cup+ vegetable stock or water

Optional add-ins: quinoa, pine nuts, fresh thyme

Steam the broccoli stalks in a large lidded saucepan until tender. Drain any liquid and set aside.

Roast the carrots on a baking sheet at 400 degrees until browned and tender, about 15 minutes. 

Sautee the onion, garlic, herbs, salt and pepper in the coconut oil until the onions are tender and translucent.

Add the carrots and onions to the broccoli in the large saucepan. Add the coconut milk and 1 cup stock. Bring to a simmer and cook for 15 minutes to meld the flavors. Blend the soup in a high speed blender (or use an immersion blender), adding additional stock if necessary to thin to the desired consistency.

Adjust seasoning with additional salt and pepper and serve with optional garnishes on top.

Posted on November 20, 2013 .