Curry Carrot Soup

This was so much fun.  It was definitely an exciting recipe for me, because it was very much outside of my comfort zone.  Curry…and carrots…in a soup?!  But I am so glad I decided to try, Mr. Rodgers and I both loved it and it was a fun, creative way to have a veggie side to our Mediterranean Steak Roll Ups!

I found this recipe because I was going through my fridge and shelves, taking stock of what I have that I need to use up.  I found I still had tons of Miso, which was quite expensive so I wanted to make sure I used it to it’s full potential.  I also had curry powder, so I wanted to use that too!  Off to Google I went, to figure out what could be created with these two ingredients!

I stumbled upon, and found this lovely idea that I ever so slightly adapted.  The creaminess was so comforting, the color was vibrant, the amount of heat was just perfect (just a tiny warmth on your tongue after you slurped it down!), and of course the flavor was lovely.  Mr. Rodgers is pretty crazy about curry.

So, let’s get down to business.  Here’s what you need:

  • 1 Tbsp Coconut Oil or Butter
  • 1 Onion, Diced
  • 3 Cloves Garlic, Minced
  • 4 Med-Lg Carrots, Sliced
  • 1/4 tsp Sea Salt
  • 2 1/2 C Water
  • 1 Can Coconut Milk
  • 2 tsp Curry Powder
  • 2 Tbsp Miso Paste
  • Pepper
  • Tiny Pinch of Cayenne Powder (Or to taste, depending on how much heat you like!)
  • 2 Tbsp Grated Carrot (Optional, I didn’t use this but it’s in the original)


And here’s how you do it!!

  1. Melt your coconut oil or butter in your soup pot.  Add your onion and cook about 3 minutes, until beginning to become translucent.  Add garlic and stir in, cooking for about 30 seconds.
  2. Add Carrots and salt and continue to saute for about 2 more minutes.
  3. Dump in the water and coconut milk and stir.  Bring to a boil, then reduce the heat.  Simmer for 20 minutes, until everything is tender.
  4. Add Pepper, Curry Powder, Miso, and Cayenne.  Simmer for a couple more minutes.
  5. CAREFULLY transfer soup (in batches, it should only be about half full.) to a blender and blend until creamy.  Pour into a large bowl until all is blended.
  6. Pour back into pot and cook until heated through.  If you want, stir in the grated carrot, or use it as a garnish.


And you’re done!!  Serve warm and enjoy!


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Chop all your veggies.  Melt your coconut oil or butter in your soup pot, and add the onions.  Cook about 3 minutes, until translucent.  Add garlic, stir, and cook about 30 seconds.  Add carrots and salt, stir, and cook about 2 more minutes.

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Pour in water and coconut milk and stir.  Bring to a boil, reduce heat, and simmer for 20 minutes.

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Add Pepper, Curry Powder, Miso, and Cayenne.  Simmer for a couple more minutes.

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Ladle into a pretty bowl or cup and serve!!  Here it is with our Mediterranean Stuffed Steak Rolls.

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I hope you enjoy this!


Clean Out the Crisper Muffins! (Carrot Zucchini Muffins)

Oh my! These carrot zucchini muffins are quite delicious! Though I more fondly like to call them “clean out the crisper” muffins 🙂

I realized the other day that I still had a very large zucchini from my little garden…and it was just begging me to use it before it went bad! I was looking up zucchini bread recipes when I realized…I don’t have a loaf pan! When I switched to looking for a muffin recipe, I was IMMEDIATELY surprised by and drawn to a recipe that used both zucchini AND carrot!! I had accidentally bought carrots when I already had a bag in the crisper.  PERFECT! Clean out the crisper muffins.  And I took it a step further and decided to use up some left over chocolate chips…so I guess now they are clean out the crisper and the cupboard muffins.  And they’re delicious.  I saw my husband eating one and asked if he liked them.  He smiled and informed me that it was his fifth one 🙂  Husbands are fun.

This is what I did, and it made me 24 muffins. Most of which are gone…and it was just last night 😉


  • 1 Cup Vegetable Oil
  • 2 Large Eggs (if your eggs are smaller, use 3)
  • 1 Cup Granulated Sugar
  • 3/4 Cup brown sugar, packed
  • 1 1/2 teaspoons vanilla extract
  • 3 Cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 2 Cups shredded zucchini
  • 1 Cup shredded carrot
  • 1-2 Cups chocolate chips
  • Cinnamon Sugar for topping.
  • Chopped nuts (optional). I chopped some walnuts up and sprinkled them on top of half of them…I usually hate nuts in baked goods but the flavor complemented it SO good I highly recommend you do so as well!)

How it’s done:

  1. Preheat your oven to 375 degrees.
  2. Grease and flour (or use liners) 24 muffin cups.
  3. Beat oil, eggs, sugars, and vanilla.
  4. In a separate, large bowl stir together flour, soda, baking powder, salt, and cinnamon.
  5. Stir dry ingredients into the wet ingredients.  You wanna use a spoon, or add it gradual with the mixer or you will have a flour explosion in your face.
  6. Fold in the shredded zucchini and carrots, and chocolate chips 🙂
  7. Fill muffin cups about 3/4 full and sprinkle with cinnamon sugar and/or nuts 🙂  Please don’t skip the cinnamon sugar…it was my favorite part.  It made a nice crisp, sweet layer on top!
  8. Check at 22 minutes.  The middle is sneaky and stays soft for a while, so check in two-minute increments after that 🙂  You can do the ol’ toothpick in the center of the fattest one trick 🙂  If they are a little soft in the middle after you take them out, don’t panic! They will set up a small amount as they cool 🙂 If you leave them in the pan longer, they will cook longer even out of the oven.


Can you see the little carrot shreds?  So moist and mildly sweet!