- 2 servings
- 2 medium carrots
- 1/2 Tbsp coconut oil
- 2 green onions
- 1 tsp garam masala
- 1/4 tsp ground turmeric
- 1/8 tsp ground cinnamon
- 1 Tbsp minced ginger
- 1 super ripe banana – I pluck one from the freezer stash
- 1/4 cup light coconut milk + 2 Tbsp extra
- 1 tsp salt + extra on the side
Good morning! Hope your week’s off to a solid start. I was excited to dive into this week, namely because the weekend went great. Got to catch up with different friends, old and new, all over…of course …good food. (Though you probably already knew.)
So a girlfriend and I went on a food treasure hunt, over at Smorgasburg. It’s basically an awesome, outdoor food fest every Saturday! You’ll find everything from Japanese tacos to homemade pickles to Swedish platters. Not to mention…pupusas.
This was my first time tasting these Latin treats – I tried out 2 different fillings: salty fish and fried plantains. The meat of a pupusa is sandwiched inside a warm, crispy corn dough – then topped with sweet pickled onions and homemade tomato relish. The fish was tender and and lightly salted, and the sweet plantains really won me over. The latter was the perfect combination of salty and sweet, crispy and soft. If I wasn’t so full off of just two, I would’ve bought the whole stand. Highly recommend them the next time you’re in the area: Solber Pupusas!
So after adventuring around elsewhere, I was ready to hydrate at home with steaming soup. I love the aromatic spices in Indian food, and I hope you enjoy their health benefits too. Just to name a few, ginger is a great digestive aid, cinnamon has anti-bacterial benefits, and turmeric has anti-inflammatory properties.
Along with the nutritious spices, I really enjoy carrots. They’re a nice substitute for sugary things, so I can get the sweet tooth satisfied and also intake more fiber.
So after highlightin’ the nutrients of these ingredients, I hope you heartily enjoy the soup! I adapted it with care from Vegetarian Times. Really lovin’ that site.
1. Prep the vegetables! If you cut them early and let the ginger and onions sit for at least five minutes, they’ll retain more nutrients when we heat them later. Mince the ginger, and finely dice the onions. Cut the carrots in half length-wise, then chop into thin discs, about 1/8 inch thick. Chop the bright banana into 1/2 inch discs.
2. Slowly heat the coconut oil over medium heat. After a minute, add the onions with a touch of salt, and saute for 3 minutes, or until the onion softens. (If they dry up, stir in a little water now and then.) Mix in the fresh ginger, and cook for 3 minutes. Add all the ground spices along with 1/4 cup water, and cook for another 2 minutes.
3. Toss in the chopped carrots and banana, salt, and 1 1/2 cups of water; now bring ’em all to a boil. Reduce heat to medium-low, and simmer, covered, for 20 minutes.
4. Remove from heat and let cool for a minute (we don’t want to melt your food processor!). Pour into processor and puree. If you don’t have one, a blender works just fine too.
5. Pour back into your saucepan, and add in the coconut milk with salt to taste. Cook over medium-high heat for five minutes, or until evenly mixed and pipin’ hot. Spoon extra coconut milk over the top in pretty designs. (I chose zigzag. Clearly lots of artistic talent bubbling up over here.) Enjoy!