The name of this soup is a mouthful. And you’ll want to have a mouthful of it. It’s super easy to make and really goes great with a sandwich, chips or it can even stand alone. I love making this on the weekend and then having it for lunches with a small salad on the side. It’s soothing and just spicy enough to make it memorable and delicious.
This is an adapted recipe from 365 Slowcooker Recipes by Stephanie O’Dea. I didn’t have everything she required so I improvised. I also cut the recipe in half because I didn’t need a big batch of soup. I love this book. It’s filed with recipes that are quick and easy to make. The ingredients required are things you probably already have in your pantry. The meals are organized by type of meat and meal…making it easy to find something for every day of the week. I like the beautiful color photos and personalized descriptions.
Here are the ingredients I put into the crockpot:
1 one pound bag of baby carrots (organic)
1 tablespoon ginger (ground) You can also use fresh if you have it on hand
1/2 tablespoon sweet curry (You could use hot if you want more heat/spice)
The recipe called for cayenne pepper…I used a dash of chipoltle pepper. (A TINY pinch)
1/2 a medium sized yellow onion
A pinch of salt
Coconut Milk-6 ounces
1/2 a very ripe banana
The finished product was amazing. I took out the cooked ingredients and put them into my blender. I like a thicker soup so I didn’t blend it as long as some people might want to. It’s help up great in the fridge and really tastes amazing. I wish I didn’t half the recipe!