Spicy Carrot Ginger Soup

It’s still not to late for soup.

Spicy Carrot Ginger Soup

Spring is around the corner, you can smell it in the air. I find myself daydreaming at work of beach towels and lemonade.

Unfortunately, at least here in New York, the weather has not completely caught up with my mind yet. So pull out that soup pot and take advantage of our last few chilly weeks. This soup is simple and warms you from the inside out, the ginger gives it a spicy kick and when topped with chopped pear the combo of chilled/sweet with spicy is quite pleasant.

This recipe was scribbled down on a piece of scrap paper at work, I cannot remember where I found the inspiration for this wonder, but will update if I come across it again.

Spicy Carrot Ginger Soup

Olive oil

4 large carrots, peeled and chopped

1 small onion, chopped

1 minced garlic clove, or 1 to 2 tsp of already minced garlic

3 tbsp diced and peeled fresh ginger (use less if you don’s want your soup to have a kick)

1 cup cubed peeled butternut squash

1 peeled and diced apple (I used pink lady)

4 1/2 cups vegetable broth

1 1/2 tsp salt (or to taste)

12 ounces coconut milk

diced pear

In a large soup pot heat about 2 tsp of oil (I used olive oil) over medium heat. Saute carrots and onion until soft, then add the garlic, ginger, butternut squash, and apple. And continue to saute for another couple minutes. Add broth, and salt if desired, reduce heat to medium-low and simmer covered for around 45 minutes, or until vegetables are tender. Blend, then stir in coconut milk and add any additional spices to taste. Serve hot topped with fresh cut pear.

Have a lovely Sunday ~

A Very Broccoli Soup

Soup has to be one of my favorite things to make.

You can take almost anything, mix it together, and voila! You have a tasty and healthy meal my friend.

Back with an old recipe here in the spirit of winter. And YES it still knocks your socks off.

The old recipe can be found here The only changes I made are below:

Only used one potato, no corn, a bit more carrot and celery, and used coconut for the milk. And lets not forget that goats milk brie. I managed to not eat enough to top my dinner with a few delicious slices.

So go forth, make this soup your own and enjoy a good bowl of broccoli soup while the weather still permits.

~

Click HERE for recipe

Soup & Biscuits

On a Chilly Winters Night

On a chilly Friday evening I invited a friend over for dinner where we shared soup and biscuits. I can’t think of anything better… Taking inspiration from two of my favorite food bloggers: Roost & Cannelle e Vanille

A leek, fennel, & watercress soup accompanied by rosemary & almond meal biscuits came into  being.

I actually had to look up the proper technique for chopping a leek. I was a first timer, with about every ingredient in this soup, but now when someone asks I can say “of course I can clean and cut a leek” (a very superior feeling).

The delightful licorice tast and smell of fennel was also a pleasant surprise. Not having a grinder on hand I bashed the seeds a bit with the end of a wooden spoon and threw them in the pot. I am still around to tell the tale..But I am sure the flavor is bit enhanced when freshly ground.

I have been doing a lot of reading lately to do with a grain-free lifestyle. Much of what I have been finding is quite intriguing and has gotten me on the nut meal/flour train for a bit. So far I am hooked and am loving the array of new and healthy flavors.

The biscuits took a total of 5 mins to mix all the ingredients together and throw in the oven, I ended up making mine as a loaf but will be taking the time to divide them in the future, my dinner guest liked them almost more then the soup. They also made a lovely breakfast accompanied with a bit of jam and fresh fruit.

recipes can be found here:

soup

biscuits

Vegetable Broccoli Soup

Of the best variety.  You know, the knock your socks off variety of vegetable soup.

During the past week, winter finally struck the south.  Down to 20 degrees, and in the teens in the early morning.  This is crazy cold to me.  crazycrazycrazy.

SO. I present to you:  Vegetable Broccoli Soup ~

about 2 tbsp olive oil

1 tbsp chopped garlic

1 large yellow onion

2 large to medium potatoes

2 medium sized carrots

2 stalks of celery

1 can of corn {or frozen}

8 cups of broccoli

8 cups of broth of choice

2-4 cups fresh spinach

1/2 milk of choice

garlic powder to taste

salt and pepper to taste

cheese 🙂

Serves at least 8

First things first.  Chop up the onion, nothing neat…as long as it in in random sized chunks and pieces you are more then good {!}

Cover the bottom of a large {tall} pot with olive oil.  Roughly 2 tbsp.  Add onion and cook on low to med heat for about 5 -8 minutes.  Until onion is soft.

Example of large hearty soup pot

While the onion cooks go ahead and chop up the two potatoes.

And the celery and carrots.  I used a bunch of baby carrots for a lack of larger ones.

Add chopped potatoes, carrots, and celery to the pot.  Give a good stir.  With a rustic wooden spoon if you prefer.

Add garlic, the 8 cups of broth {I used chicken but would have normally used vegetable}, the corn, and the 8 cups of broccoli {I used frozen broccoli}.  Give a good stir.

Bring to a boil then lower heat and simmer for about ten minutes.  Potatoes and broccoli should be tender and cooked through.  Since I made this in the morning I turned the heat off after about 10 minutes and let the soup cool down a bit before blending.

Since this is a family sized recipe you can cut it in half for smaller portions.  A hand blender probably would have been a smarter option, but instead I blended it in my regular blender in three batches.  Pouring into a large metal bowl as I emptied the pot.  Yes.  I had a a lot of time on my hands on this cold winter morning.  OR I was avoiding having to brave the outdoors. . .

As I blended each bath I would leave room at the top and add a few handfuls of the spinach.  Do this all three times.  Blend completley.  Then put in fridge if your are serving later.  If you are serving immedietly, pour all the blended soup back in the pot and heat on low to medium heat.

Add the 1/2 cup of milk.  Stir.  Garlic powder to taste.  Salt and pepper to taste.  And a large handful or two of cheese if desired.  When hot everything is ready to serve.

Topped with cheese and a garlic hot sauce.

In all honesty.  Some of the BEST soup.  I.  Have.  Ever.  Ever.  Had.

Now GO.  Go and keep yourself warm and out of the cold with some soup<3

Long Day

I woke up this morning and made a kale green monster as planned.  Excited for the refreshing burst of energy I usually get after breakfast I found myself crawling back into bed until ten minutes before I had to leave for work.  Smoooooth.  The GM still turned out well though 🙂

Today was a long day at the internship, I’m getting a lot of insight into this career field to say the least.  I just don’t know how people sit in a chair all day!  I’ve read the bad effects sitting in a chair all day 5 days a week can have and am kinda freaked out.  Maybe I’ll invest in bicycle pedals for under my desk, so I’ll always be moving while working 😀  . . . . . do these even exist?   hmmmm.

For lunch I went to this restaurant called Metro Fresh .  This place is SO good, and really fresh.  Their menu changes daily, always a good sign.  Today I had a cup of chilled mint cucumber soup [AMAZING], asian chicken salad, and a multi-grain role.  So this was a first for taking photos of my food at work and it was a little awkward.  Has anyone else ever had that problem?  So I took a quick snap shot and put my camera away. :-O

Before leaving I had an amazing pear.  I left it in the fridge all morning so it was cold and amazing, something about chilled fruit is godly.

Finally back and it was a peanut butter chocolate chip larabar.  Have you tried one yet??? DOOOO IT.  Then 45 mins at the gym.  Dinner was another lovely bowl of soup.  I mixed it up tonight with carrot black bean.  SPICY 😉  A few cushed rice crackers on top and I was set to go.

Tonight I am fully immersed in the 3rd book of the Outlander series, despite the other projects piling up.

Have you ever not taken pictures of something in a nontraditional setting for fear what people would think of you?

I Won’t Get Out of Bed

So this morning was one of those mornings.  Starting the day was the last thing on my mind.  Second to last thing..making breakfast……First thing?   Eating Breakfast.  Don’t you love that combo.  The need to get to work on time resulted in a yogurt bowl.  For me this is emptying a container of yogurt into a bowl and covering it with any and all at hand.

This morning was a vanilla Trader Joes greek yogurt, with ground flax, raspberries, kashi cereal, granola, almond butter, and shredded coconut.  This was amazingly tasty and kept me full all morning!

For Lunch today I had leftover pizza from last night 🙂 and an organic plum.

Something to note about my current living conditions, I ended up interning this summer at the last minute about 4 hours from my hometown.  This resulted in me being lucky to snag a dorm type room which = no kitchen.  I don’t even have a microwave.  I have a fridge with a freezer that allows me to freeze one, maybe 2 if I’m lucky, banana’s at a time.  And my magic bullet.  This is what I use to come up with meals everyday….don’t get too excited!  So for dinner tonight I had vegetable soup, from a can.  The epitome of gourmet.  I doctored with spices and accompanied it with crackers and hummus.

Let me just say that this hummus tastes like a pizza in a container, it’s AWESOME!  I couldn’t believe it the first time I tried this.  Trader Joes white bean and basil hummus.  I had it the other day in a sandwich with spinach and tomato paste and it was like eating pizza, I swear.  Try it.

Then it was ‘mini’ peanut butter jelly time.

Did anyone out there have to deal with dorm cooking?  How did you cope?