When my wife was undergoing chemo, her system wouldn’t tolerate much in solids. She resorted to eating an inordinate amount of yoghurt, but also we came up with several quick and easy soup recipes to vary her diet. Many of these have remained regular lunches for her (and us) especially on cold winter days.
Here is a variation on Carrot and Coriander Soup which is a little on the sweeter side, though still savoury.
- Carrots 4 large
- Butternut Squash 1/2
- Vegetable Stock Cubes 2
- Curry Paste 1 tsp
- Dried Coriander 1 tbs
- Plain Greek Yogurt or Tinned Coconut Milk 400 g
- Water 1.5 litres
Scrape carrots, and chop into 1 inch pieces, then skin, de-seed, and chop the squash into similar sized pieces. In a large pan (or soup maker) heat the curry paste then add the veg and stir to coat. Add water and bring to a low boil and let boil for 30 minutes. Then add stock cubes and continue at low boil for an additional 30 – 40 minutes. Blitz well to make a smooth soup mixture, then add the yogurt (for less sweet option) or coconut milk (for non-dairy, but sweeter option). Blitz again until evenly mixed, and serve with a pinch of coriander as garnish.