Don’t be intimidated by the long ingredient list. Most of the ingredients can be purchased with WIC and it only takes about 30 minutes to cook. If you can get your kids to eat soup (sometimes mine don’t), they love the natural sweetness of this one!
Carrot-Sweet Potato-Apple Soup
- 6 carrots, peeled and diced*
- 2 sweet potatoes, peeled and diced*
- 1 apple, peeled, cored and diced*
- 1 tablespoon of olive oil
- 1 onion, diced*
- 2 cloves of garlic, minced*
- 1 teaspoon of ground ginger
- 1 teaspoon of curry powder
- 1 teaspoon of salt
- 1/2 cup of apple juice*
- 1 13 oz can of coconut milk
Place the diced carrots, sweet potatoes and apple into a large pot and cover with water. Bring to a boil and boil until tender, about 10-15 minutes. Once cooked, save 1 cup of the broth and drain the rest. Blend or mash the cooked fruit and vegetables. Set aside.
In the same pot, heat the olive oil over medium high heat. Add the onion and garlic and cook until onion is translucent. Add the ginger, curry powder and salt. Stir the blended (or mashed) fruit and vegetables into the pot, along with the reserved 1 cup of broth and 1/2 cup of apple juice. Stir until well mixed.
Turn the heat down to low. Add in the coconut milk and stir well. Allow soup to simmer for 5 minutes before removing from heat and serving.