Spicy Coconut Carrot Soup

I wanted a cold soup for a first course over the past holiday, but AK isn't so into fruit soups so I needed something different. Both potato and carrot are great cold, but I decided on carrot since it's light, and the weather is getting warm (although this soup would be great hot too). I used a combination of coconut milk and soy milk for a silky smooth consistency, and the curry adds a spicy balance to the sweetness of the carrots.

I finished my soup with a dollop of sour cream (feel free to use dairy free or regular) to temper the spiciness of the curry, and in honor of the nice weather, a sprinkle of freshly chopped green herbs.

Spicy Coconut Carrot Soup

Ingredients:

1 lb carrots, scrubbed & chopped into large pieces
1 can coconut milk
1 cup soy milk
2 tsp curry powder
1 tsp garlic powder
salt to taste
dairy-free sour cream
chopped fresh herbs

Directions:

1. Roast carrots in the oven until tender, about 1 hour at 400 degrees.
2. With an immersion blender, blend carrots with coconut milk, soy milk and spices until smooth. Add additional liquid to achieve your desired consistency.
3. Serve chilled with a dollop of sour cream and a sprinkle of chopped fresh dill, cilantro, chives or basil.

The cost:
carrots: .89
coconut milk: 1.49
soy milk: 1.99
sour cream: 1.39
herbs: 1.99

Grand total: $7.75; serves 8

Dinner Party (Part 4 of 5): Coconut Curry Chicken

I'd had a can of coconut milk sitting in my pantry for months; I'll admit, I was a bit trepidatious about using it (not sure why). Seriously, I shouldn't have waited so long--it made this chicken dish so rich and delicious. And there weren't any leftovers :)

Coconut Curry Chicken

Ingredients:

1 tsp vegetable oil
1 large onion, chopped
4 garlic cloves, sliced thinly
4 carrots, peeled and sliced
1.5 lbs boneless chicken breasts, cut into chunks
1 Tbsp curry powder (more if you like it hotter)
1 tsp sea salt
shot of sriracha
1 can coconut milk (I used light, lower in fat)
1 head of cauliflower, cut into florets

Directions:

1. Heat oil in large skillet and saute onion until soft, 4-5 minutes. Add garlic and carrots and cook 7-8 minutes until onions are caramelized.
2. Add chicken, spices and sriracha, stirring to coat. Add coconut milk, mix and bring to a boil. Simmer 2-3 minutes then add cauliflower. Cook an additional 5-6 minutes covered until chicken is cooked through and cauliflower is tender.

The cost:
onion: .45
garlic: .15
carrots: .99
chicken: 8.99
coconut milk: 1.99
cauliflower: 1.99

Grand total: $14.56; serves 8