Carrot Quinoa Soup

Ingredients:

• 6-8 chopped carrots (leave the peal on if they are good quality and fresh)

• 1-2 cups cooked quinoa (rinse before cooking to reduce bitter taste)

• 1 can coconut milk

• 1 chopped onion

• 3-6 cloves crushed garlic

• 1-6 tbsp grated ginger (I wash ginger then freeze it. When I am ready to use, I take it out of the freezer for 5 minutes then grate with a fine cheese grater)

• 1-3 tbsp red curry paste (or other choice or curry paste)

Method:

• Cook carrots (I prefer to steam vegetables). You don’t have to make them super soft as they will soften when added to soup mixture and blended.

• Cook Quinoa (please remember to rinse quinoa first as this cuts down on bitter flavour)

• In a large pot, sauté onions, garlic and ginger in your choice of vegetable oil (I used avocado) until fragrant

• Add curry paste and a small amount of coconut milk. Mix and cook for 5 minutes

• Add cooked carrots, cooked quinoa and the remaining coconut milk. Cook for 10 minutes.

• For smooth soup, you can blend part of all of the mixture.

• Serve with cashews, cilantro or pumpkins seeds.

Tips:

• You could also do this recipe in the crock pot. Just add all ingredients to crockpot and cook for 6-10 hours. Don’t forget to rinse quinoa first.

• You can add any other vegetables you wish such as yam, pumpkin, squash, or greens