This soup was inspired by my visit to the most beautiful and delicious Polynesian restaurant on the Northern shore of Maui a few months ago called Mama’s Fish House. If you are on the island, this is a must-visit! It is traditionally-designed Polynesian gem tucked away on a private beach. The restaurant has an entire wall of open windows closest to the beach and each table faces the beautiful Pacific ocean. And the food is perfect down to every last detail! It is definitely pricey, but worth every penny. This soup wasn’t even a menu item, but a complementary starter brought to each table in little ceramic soup shooter glasses. It took me all of 2 gulps to finish it off, but it was a mouthful of buttery, spicy, sweet heaven! I replicated it using this recipe I found online. I know that carrots are not generally part of the primal diet for their higher glycemic index, but this soup was worth the exception and full of nutrients and great spices. Definitely a winner!
Curried Coconut Carrot Soup (slightly adapted from the The Whinery)
2 Tbsp. extra virgin coconut oil
1 onion, chopped
4 organic roma tomatoes, chopped
1/2 habanero pepper
6-8 medium organic carrots, peeled and chopped
3 1/2 cups organic vegetable stock
1 15oz. can organic coconut milk
1/2 tsp. powdered ginger
1 Tbsp. curry powder
Salt and pepper to taste
Heat the oil in a large soup pot and add the onions, sweating on medium heat, about 7 minutes. Add tomatoes, pepper, and carrots and cook another 6 minutes. Add vegetable stock, coconut milk, ginger, curry powder, and salt and pepper. Cover the pot and cook on medium-high for 10-15 minutes, or until carrots are tender. Blend the soup using an immersion blender or transfer to a stand blender. Easy as that and so comforting and warm!