Recipe!! Mexican Carrot Chowder
Hey guys! I woke up this morning and it was a chilly, rainy day and I really wanted to make soup to enjoy with my family. I went to the fridge and realized I had nothing for my normal soup recipes. It is the end of the pay period, so I needed to use what I had in the pantry. What I did have was a 7-pound bag of carrots, a bell pepper, black beans, corn and coconut milk. This recipe was the delicious result of the whole situation. MY soup turned out to be brown, so don't worry if yours does to!
After starting the soup I thought it would be fun to incorporate Mexican flavors into this dish, but I did not want it to be spicy. I wanted flavor! This is where the cumin came into play. After throwing everything together I was pleasantly surprised! To me, the best meals come without a recipe. I love going into the kitchen and just throwing things together. I also love reading a recipe to get an idea in my head of what I want to do and then going to the kitchen and doing my own thing with it.
If you make double or triple the recipe you can even freeze this and eat it later. My only suggestion would be to not add to coconut milk until you defrost it and you are getting ready to eat it. I have heard that freezing coconut milk (or any milk for that matter) can result in a weird consistency so always leave out until before I am ready to eat it.
I love to hear your feedback and suggestions! Did you make this differently? Did you love it? Suggestions on how to make it better? Let me know in the comments! I will respond to any questions you any have.
If you use this recipe or even put your own spin on it take a picture and tag us in it on Facebook at The Smoothie Vegetarians, or tag us on Instagram @smoothievegetarians or Twitter @smoothievegies!
Mexican Carrot Chowder
Makes 4 servings
-1 yellow onion chopped
- 3 cloves of garlic minced
-1 tablespoon olive oil
-3 pounds of chopped carrots
-4 cups of vegetable broth
- 2 teaspoons of Cumin
- 1 cup black beans (cooked)
- ½ cup of frozen corn
- 1 roasted bell pepper
- ½ cup of coconut milk
- Salt and Pepper to taste
- Sautee the onion and garlic until they start to brown in pot
- Add carrots, broth, and cumin to pot and stir everything together
- Bring to a boil on high heat, stirring frequently, then turn down to a medium heat
- Cook until carrots are tender
- Puree carrot mixture together. (I used a food processor but you can use anything you have like a stick blender or regular blender)
- Add the corn, black beans, and bell pepper to the pureed mixture
- Bring the soup to a slow boil
- Add coconut Milk
- Salt and Pepper to taste
- Let cool for about 10 minutes