Coconut Carrot Ginger Soup with Cashew Bento

The kids are both in camp this week. The Monkey is saving the world from an evil villain and traveling into time and space, EGG is cooking and painting! They are both really enjoying their camps, and I am feeling some renewed energy.

 

left: pretzel crisps, goat gouda cheese, uncured ham

right: chocolate zucchini bread (recipe on this site), strawberry, blueberries

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This soup is one of the Monkey's absolute favorite soups ever. He asks for it all the time and is learning to make it on his own now. I use the less fat coconut milk and make it creamier with rice.

 

 

Coconut Carrot Ginger Soup with Cashew:

 

1 tbsp olive oil
1 tbsp butter
1 onion, chopped
1 tsp paprika
1 tsp turmeric
1 tbsp fresh ginger, grated

4 cloves minced garlic

3 cups chicken stock or canned low-salt broth
7 med carrots, peeled, chopped
1 tomato chopped

salt to taste
1/4 cup toasted and chopped cashews
1/2 cup low fat coconut milk

1 cup cooked brown rice

 

Saute onion in olive oil and butter mixture until slightly brown,  add paprika and turmeric for 30 seconds.  Then add ginger and garlic for another minute.  Add stock along with carrots and tomato.  Add salt to taste.  Bring to boil, then let simmer until carrots are tender.  Add coconut milk, cashews, and rice-stir.  Puree and enjoy! 

 

Note: You can play with the rice/coconut/or add water ratio to make it as thick or thin as you like.