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!


Spicy Miso Veggies

I love grilled vegetables! Really! Especially when it includes zucchini and summer squash.

Miso Vegetables 6

My mouth is watering! Call me a newbie…but I didn’t even know that Miso was something more than a kind of soup at SushiLand.  Ha!  Apparently it’s something you can buy! And it’s yummy! This is another little gem that we got from  It’s allowed on our cleanse! YEAH!  This recipe requires a little marinating, so give yourself an extra 30 minute jump start at least 😉  And just a repeat note…because of the cleanse we are doing, everything is supposed to be organic.   If you’re not into that, it works perfectly well with non-organic veggies 🙂 Oh, and its a big batch…so if you don’t want leftovers, or to feed quite a few…I’d halve it 😉

Here’s what you need:

  • 3 Tbsp Organic Coconut Oil, melted
  • 4 Tbsp Tamari Soy Sauce or Braggs Amino Acids
  • 4 Zucchini, organic
  • 4 Yellow Squash, organic
  • 2 Tbsp Apple Cider Vinegar
  • 1 Red Bell Pepper, organic
  • 2 Tbsp Miso
  • 3 Tbsp Tomato Sauce, organic
  • 1 Tbsp Sesame Oil
  • 1 tsp Chili Flakes
  • 1 Medium Red Onion

Side note….I JUST realized that I forgot the onion.  I love grilled onion.  My heart just cracked a little… Whelp, no biggie… I’ll just have to make this recipe again!!  YES!!!

Here’s how you do it 🙂

  1. Slice your veggies and put them in a bowl, or a big Ziploc if they fit.  
  2. Combine the Coconut Oil, Soy Sauce/Amino Acids, Vinegar, Miso, Tomato Sauce, Sesame Oil, and Chili Flakes.
  3. Pour the mixture over your veggies, toss so they’re all coated, and let marinate for at least 30 minutes.  The longer they sit, the spicier they will be 🙂
  4. Preheat your grill or grill pan to medium heat.  Grill veggies about 5 minutes per side.  Remove them.  Eat them.  Be surprised.  Eat some more.  Sigh.  Be happy!

Wanna See it in pictures?

Miso Vegetables 1


Miso Vegetables 2Special sauce being poured over said veggies…

Miso Vegetables 3Veggies stirred up and marinating…look at those pretty colors!

Miso Vegetables 4Grill them, 5 minutes per side! I LOVE GRILL LINES! Like seriously.  I love them.  So pretty…

Miso Vegetables 5Giant pile o’veggies!!!

Miso Vegetables 6Yummmmy!