Chunky, creamy soup with smoky, buttery baguetteChunky, creamy soup with smoky, buttery baguette
Thawing our local, homemade chicken stock. (The peppers were unrelated. I'd just picked them from the garden.)Thawing our local, homemade chicken stock. (The peppers were unrelated. I'd just picked them from the garden.)
Carrot and kale soupCarrot and kale soup
  • Chunky, creamy soup with smoky, buttery baguette
  • Thawing our local, homemade chicken stock. (The peppers were unrelated. I'd just picked them from the garden.)
  • Carrot and kale soup

I’ve been battling a sore throat and cough for the past several days, and wanted to make myself something healthy and comforting. Soup. Obviously.

We had approximately no food in the house, except for some carrots I’d pulled up a few days earlier and some Lacinato kale I’d bought from the store to try out the variety. Carrots + kale = soup? Sure.

I started with Joy the Baker’s Kale and Sweet Potato Soup recipe, substituted carrots for the sweet potatoes and adapted from there.

Just as I got the oil and onions in the pot – BOOM! A transformer blows a street away, and our power is out. Unfortunately our stove is electric, so I had onions ready to cook and no heat source. We figured it would take a while for the transformer to be fixed, so I asked Charlie to heat up our only other cooking tool: the grill. And we grilled soup.

Carrot and Kale Soup
(adapted from Joy the Baker)

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped fine
  • 2 teaspoons fresh ginger, chopped fine
  • 3/4 teaspoon turmeric
  • 1/4 teaspoon crushed red peppers
  • 3/4 pound kale, tough stems removed  and roughly chopped
  • 1 1/2 pounds carrots, diced
  • 2 cups chicken or vegetable broth
  • 1 teaspoon salt
  • fresh ground pepper, to taste
  • 1 can unsweetened coconut milk

In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook down until tender and translucent, about five minutes.  Add the garlic, ginger, turmeric and crushed red pepper flakes.  Cook, stirring, for about 1 minute.

Add the carrots and stir.

Add the chicken or vegetable broth and bring to a simmer.

Add the kale once the broth is simmering and submerge all of the leaves, helping them to cook down.

Cook for about 20 minutes, or until the carrots have become tender. If you’re grilling on the barbie, use a potato masher to mash up some of the carrots to give it a thicker consistency. If you’re inside and more civilized, you can purée batches of the soup in a food processor or blender until it’s the consistency you want. Or not at all.

Add salt and pepper to taste.

Lastly, stir in coconut milk, heat through and serve.

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