Kick it up Carrot

Kick it up Carrot
Okay, I’ll admit it.  I’ve been having an affair.  A love affair that started out with mystery and intrigue, and then lead to a wonderfully harmonizing relationship.  Did I forget to mention.  This affair, it’s with my immersion blender.

Most girls want jewelry, candy or flashy treats for Christmas. Cal knew better than that (best Christmas present ever!).  While flashy in its own right my Breville, the All in One is by far my favorite tool in the kitchen.  Soups, hummus, salsas you name it.  It chops, it blends, it emulsifies the heck out of food and man does it do it well.

This winter, life has been all about staying healthy and keeping as close to a clean and natural diet as possible.  Have there been slip ups?  Of course there have, we are real people after all (not Avatars or Aliens)  You’re horribly disappointed aren’t you?  All this time you thought….there’s something off about her…the food is too good…she must be out of this world… Sorry, I’ll humbly admit I am indeed human, a bizarre one at that.

My favorite soup of the week is this lovely Kick it up Carrot soup I mixed up Sunday.  And man, I have to admit it might be one of my favorites.  It’s warm and comforting and while easy on the stomach you get an aftermath of lovely spice.  So make your day, or week and get in the kitchen pronto.  I swear you won’t regret  it.

Kick it up Carrot

Ingredients
6 medium/large carrots chopped roughly (sizes vary at store)
2 tsp coconut oil
1 – 32 ounce box of chicken broth (I used Progresso.) Vegetarians can use vegetable.
½ white onion chopped
2 garlic cloves diced
1 tsp salt
3/4 cup coconut milk (I used lite but you can use full if you want)
Spices
-1 tablespoon coriander
-½ fennel
-1 tsp multi colored peppercorns
*grind in mortal and pestle or spice grinder until fine

Directions
1-Clean carrots.
2-Chop carrots and onions roughly. Dice your garlic, and grind your spices.
3-In a large Dutch oven or pot melt the 2 tsp of coconut oil over medium heat.
4-Add carrots and increase heat to medium high.  You want to slightly brown them during this process.  It will add great flavor.
5-After about 3 minutes add in your onion.  Cook for another 3 minutes.
6-While the carrots and onion are cooking you will want to heat another small pan to toast your spices.  I toasted mine for about a minute over medium heat.  Make sure you don’t get them too hot or they will burn.  Burnt spices equal and unhappy cook.
7-Once the spices are toasted add them, the salt and the diced garlic to the pot with the carrots and onion.  Cook for another two minutes.
8-Pour in broth and bring pot to a boil.
9-Reduce heat to low and simmer for about 30 minutes until carrots are tender.
10- Remove pot from heat.  Add in coconut milk.
11-Stick immersion blender in pot and give it a whirl until soup becomes creamy in texture.  Be careful not to splatter!
12-Serve immediately.  This soup is excellent for leftovers and will make around four, 12 ounce servings.

As always eat healthy stay fit,

Elle

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