You’ll find many variations of this soup, I like the sweet/spicy combo of my recipe. If you like Cilantro, or are obsessed with it like me, you will find that adding Cilantro as a garnish at the end and getting a little cilantro in every bite, really compliments this soup in the most incredible way.
- 2 tbsp Salted Butter
- 1 medium Onion, diced
- 1.5 lbs Carrots, chopped into discs
- 32 oz of Vegetable Stock
- 1 tsp Curry Powder
- 1/2 tsp Ginger
- 1/2 tsp Tumeric
- 1/2 tsp Corriander
- 1/4 tsp Cayenne Pepper (omit to make soup mild tasting)
- 1 Tbsp salt
- 2 Tbsp dark brown sugar
- 1 can Light Coconut Milk
- Cilantro for Garnish
In a heavy bottomed saucepan, melt butter over medium heat.
Add diced onion and sauté until translucent.
Add carrots and cook with the onion for about 5 minutes, stirring frequently.
Add the Vegetable Stock and the spices (don't add salt yet) and stir.
Cover the pan and let it simmer for about 15 minutes, or until the carrots are tender if you poke them with a fork.
Turn the heat off and add the Salt, Brown Sugar and Coconut Milk.
Using an immersion blender (or if you don't have one you can pour mixture into a blender), puree all of the ingredients together.
Serve immediately and garnish with fresh Cilantro.
You can save in the fridge for up to one week, or freeze.
Sautéing the onion:
Chop the carrots like this:
This isn’t so much a recipe, as it is assembly instructions. So assemble this no-cook meal right away! It takes 5 minutes, which is why during the work week, I tend to have it for dinner at least twice a week. If you haven’t ever used a store bought balsamic reduction, I like to buy this one HERE.
- 1 cup of Cherry Tomatoes, sliced in half
- 8 Ciliegine (cherry size) Fresh Mozzarella Balls, sliced in half
- 1 Tablespoon Extra Virgin Olive Oil
- Drizzle of Balsamic Reduction
- Sea Salt to taste
- Freshly Ground Black Pepper
Put sliced cherry tomatoes and sliced mozzarella balls into your bowl.
Pour olive oil over it all evenly.
Drizzle with the balsamic reduction.
Sprinkle with the salt to taste (I tend to use a full teaspoon if not more), and lastly sprinkle some freshly ground black pepper on top.
This is a delicious and healthy lunch, and also a great vegan option. You can even roast the chickpeas and sweet potato ahead of time and store in the fridge and use them on your bowl the next day. Be sure to make my Spicy Miso Dressing to serve with it.
- 1 can of Chickpeas
- 1 Sweet Potato or Yam
- 2 tablespoons Olive Oil
- 1 teaspoon Sea Salt
- 1/2 teaspoon Pepper
- 1/2 cup Tri-Color Quinoa, prepared
- 2 handfuls of Arugula
- 1/4 Avocado
- Red Onion, sliced very thin
- 1 bunch of Cilantro, chopped
Preheat oven to 425 degrees.
Drain and rinse the Chickpeas and then spread them on one half of a sheet pan.
Chop the Sweet Potato into bite-sized chunks with the skin on and spread on the other half of the sheet pan.
Pour the 2 tablespoons of Olive Oil evenly over the Chickpeas and Sweet Potato.
Sprinkle the Sea Salt and the Pepper evenly over both of them.
Now you have to get your hands dirty, toss all of this all together with your hands, still keeping the Chickpeas and the Sweet Potato separate, until the oil, salt and pepper coats all of the pieces evenly.
Let roast for 30 minutes.
Meanwhile, prepare the Quinoa by putting 1/2 cup of Quinoa and 1 cup of water in a pot. Bring to a boil, and as soon as reached a boil, cover the pot and turn burner to low. Let this cook for about 10-15 minutes until all the water is absorbed and then turn off the burner.
After 30 minutes, take the sheet pan out of the oven.
Assemble your salad by putting the handfuls of Arugula down, then putting the 1/2 of the Quinoa in next to the Arugula. Then put 1/2 of the Sweet Potato next to that.
Add the Chickpeas, Avocado, Red Onion and Cilantro on top.
Dress with my Spicy Miso Dressing and serve.
This soup is the perfect combo of healthy and comfort. It’s mostly broth and veggies with a little help from a roux and and some Gruyere cheese to make it creamy. Adding the roasted cauliflower as a garnish at the end gives this soup another dimension.
- 1 tablespoon Butter
- 1 tablespoon Unbleached All Purpose Flour
- 1 head Cauliflower chopped
- 1 tablespoon Olive Oil
- 1 medium Sweet Onion chopped into 6 pieces
- 3 cups Chicken Broth
- 6 ounces of Gruyere Cheese chopped into 6 pieces
- 3 teaspoons of Salt
- 1 1/2 teaspoon of freshly ground Black Pepper (I like a lot, but you can use less)
Heat oven to 425 degrees.
Take about 1/4 of cauliflower pieces and spread onto a sheet pan, pouring the tablespoon of olive oil over the cauliflower pieces, sprinkle with 1 teaspoon of sea salt and 1/2 teaspoon of Black Pepper.
Put sheet pan into 425 degree oven.
In a medium saucepan, make the roux by melting the butter on low heat.
Add the flour to the melted butter and stir for about a minute and then add the chicken broth to the roux.
Add the onion chunks and remaining cauliflower to the saucepan.
Turn up the heat to medium and once it starts to boil, cover it and let the whole thing simmer for about 15 minutes.
Once vegetables are tender, puree the whole thing with an immersion blender right in the pot.
Add the chunks of gruyere cheese, let it sit for about 1 minute so cheese begins to melt, then add the salt and pepper and puree once more with the immersion blender.
Cover the saucepan once more but turn off the burner and remove the saucepan from the heat.
By now the cauliflower pieces in the oven should be golden brown, if they are not yet, keep an eye on them until they look perfectly crispy and remove sheet pan from oven.
Serve the soup by ladling it into a bowl and place the roasted pieces of Cauliflower in the middle.
Garnish with a little bit of Extra Virgin Olive Oil.