With fresh ingredients and a bit of creativity, you can turn any vegetable into a wonderful soup. This gluten- and dairy-free, vegan, Paleo recipe brings out the wonderful flavor of apples.
- 2 pounds carrots, cut into large rounds
- 2-inch piece of ginger, peeled and chopped
- 1 apple, peeled and sliced
- 1 tablespoon garam masala spice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 14-ounce can coconut milk
- 28 ounces water
- 5 cardamom seeds, optional
- ½ cup unsweetened coconut flakes
Place the carrots, ginger and apple in a slow cooker. Add the garam masala, salt and pepper and stir to combine. Add the coconut milk and water. Add the cardamom seeds if using, stir and place the lid on top.
Cook on low for 10 hours.
Remove the cardamom seeds if used. Use a handheld food immersion blender to blend the soup in the slow cooker pot. Cook for an additional hour. Serve hot with a garnish of unsweetened coconut.
Cook’s tip: Epicurious calls garam masala the “Indian equivalent of French herbes de Provence.” It is a wonderful combination of ground cumin, coriander, cardamom, black pepper, cinnamon, cloves and nutmeg. It comes ready-made or you can mix your own.
Nutrition Analysis: 380 cal, 28 g fat, 0 mg chol, 760 mg sodium, 34 g carbs, 9 g fiber, 16 g sugar, 5 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.