I Can’t Believe

Carrot Soup

Cooked out from Thanksgiving?  Recovering from Black Friday shopping?  How about something nice and simple and healthy in order to get back on track and ready for the holiday sprint. This is the first time in 9 years where I’m not working or shopping on Black Friday and it was rather strange not waking up at 330 this morning to get ready.  Instead I’m using the time to get the place clean and the dogs washed.  While not the same as racing to the DVD section of Target, washing the puppies still provide a decent workout so low impact cooking is a must.  This soup is about as easy as it gets, and provides a nice break from the turkey coma.

Carrot Soup

Serves: 4-5


1 lb carrot, cut into 3in pieces

4 cloves garlic

1 onion, quartered

2 cups vegetable stock

1 tbsp Curry Powder

1 tsp cinnamon

1/2 tsp vanilla extract

1 cup coconut milk

salt and pepper to taste


  1. Preheat oven to 425. Lightly oil a roasting pan and place the garlic, onion, and carrots on it, adding a splash more olive oil and some pepper/salt. Roast for 25minutes, until carrots are tender.
  2. Heat a large dutch oven over medium heat, add the stock and bring to a simmer. Add the roasted vegetables and seasonings, cover and simmer for 15minutes.
  3. Using a blender or immersion blend puree the soup until desired thickness. Add the coconut milk, stir and heat for 5minutes. Serve!

Joe added some grated Parmesan Cheese to his while I left mine more on the naked side, just adding a dash of pepper.  While this might not cancel out the large slices of pecan pie I have been enjoying, it makes me feel slightly better.