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When the rain is pitter-pattering outside, and you're curled up by a roaring fire, this is the soup you want to have steaming in a bowl held tightly between your hands.

It's smooth, sweet, and warming. With coconut milk and a hint of ginger, the aroma is intoxicating. Unfortunately, carrot soup doesn't usually rank with chicken soup for comfort and nostalgia and certainly not for popularity. Jack Canfield has yet to publish Carrot Soup for the Soul; however, this carrot soup is unlike any you may have tried before. The combination of apples and coconut add richness and creaminess while the ginger and curry powder add a dash of exotic that warms you from the inside out. Many people have told me that they never met a carrot soup they liked, until they tried this one. Sprinkle black sesame seeds on top, and maybe even the kids will try it this Halloween.

The flavour and texture is reminiscent of butternut squash soup, but the curry, apples, and coconut milk add many layers of flavors. A self-proclaimed soup connoisseur once told me this was the best soup she’d ever had. It’s especially satisfying on a cold winter’s night.

Curried carrot and apple soup

Serves 6-8
1 tablespoon coconut oil (or butter or olive oil)
1 cup diced onion
1 teaspoon finely grated fresh ginger
1½ teaspoon sea salt
2 teaspoons curry powder
1 kilo carrots, peeled and chopped
1 2/3 cups coconut milk
4 cups water, plus more if soup is too thick
500g apples (approx. 1 large apple), peeled, cored and cut into chunks

To garnish: chopped coriander, plain yogurt

In a large pot over medium-low, melt the coconut oil and sauté the onion and ginger with the salt and curry powder, stirring frequently, until the onions are soft and translucent, about 5-10 minutes.

Meanwhile, peel and chop the carrots and apple. When the onions are soft, add the carrots and apple and continue to sauté for a few more minutes. Add the coconut milk and water to the pot and increase the heat. Bring the soup to a boil and then reduce to a simmer.

When the carrots and apples are soft, after 20-30 minutes of simmering, purée the soup until smooth using either a blender or an immersion blender. If using a blender, only fill the canister halfway and purée in batches to prevent the hot soup from splattering. I also recommend removing the middle part of the blender lid and placing a clean dishtowel or paper towel over the hole while blending. This will allow the steam to escape.

If you find the soup is too thick, add warm water until you reach your desired consistency. Serve with a dollop of plain yogurt and chopped coriander. The tartness of the yogurt nicely balances the sweetness of the carrots and apples in the soup.

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Meadow Linn is a chef and health and vitality coach who’s been passionate about good food since she was old enough to crawl into the cupboards. She is the founder of The Mystic Chef® training and the co-author of The Mystic Cookbook. www.MeadowLinn.com