Kitchen Experiments

Let’s discuss dinner.

More specifically my delicious dinner last night.

I have been seeing lots of recipes for carrot soup recently and, being on this all-things-orange-and-fally kick, I knew I had to give it a whirl.

Into the soup pot went

  • wee bit of olive oil
  • chopped celery
  • chunks of carrots
  • chunk of butternut squash
  • chunk of fresh ginger
  • two pinches of unsweetened coconut flakes
  • a 2-3 cups water

I left these ingredients to simmer and soften while I prepared short-grain brown rice, baked summer squash, and kale chips.

Once the carrots were nice and soft everything went into the food processor.  Also, in went

  • curry powder
  • coriander powder
  • smoked salt
  • liquid aminos
  • a tiny pour of vanilla

I was really just working with what I had on hand and seemed interesting, curried carrot soup seems very forgiving.  The important thing is to start with quality carrots.  Carrots are not on the dirty dozen list but I always buy organic because I think they taste SO much better.

Once the whole batch has been processed return to pot to simmer until time to serve.   This soup screams for a garnish, we had greek yogurt mixed with chopped fresh cilantro on top of the “soup” (we ate ours on the plate with everything else as you can see but it could easily be thinner).  I made enough for 4-6 servings because I like leftovers and soup always gets better as it sits.

Success!  Dinner was super tasty.

And very filling!  As long as the oven was on I baked some apples with cinnamon and ginger with every intention of eating them mixed with yogurt for dessert but I was done eating after dinner.  Sounds like baked apples and yogurt for breakfast.

Tate and I are off for a quick run before he heads to work.

Now tell me about your dinner!  Come on, spill it!  I want to hear the good, the bad, and the ugly (cereal? 5 star restaurant? fast food? home-cooked?)

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