Carrot Coconut Soup and yes I'm still here...

I do still cook and enjoy it, blogging has just fallen to the bottom of my priority list lately.
The other day I saw some beautiful large carrots at the farmer's market and was inspired to make that wonderful carrot ginger soup... I was moved to modify it a bit and the results were fabulous. I used some of my garlic cilantro butter to saute the onions, then added spices and coconut milk. As I haven't been in the blogging mode lately I didn't document of my changes with photos. It wasn't until I was about to eat the last cup that I even remembered to take a photo.

Here is the recipe from memory.

Carrot Coconut Soup.

Ingredients

1 large onion, peeled and chopped
1 tbsp. olive oil or 1 tbsp. garlic cilantro butter
2 cloves fresh garlic chopped ( if you don't use the garlic butter)
1 tsp. cumin power
2 tsp. Garam Masala or curry powder
6-8 large carrots, stemmed and chopped into large coins.
fresh ginger, sliced
1 can coconut milk
1-2 cups water, you just want enough to cover the carrots
salt & pepper to taste

1) Saute the chopped onion in olive oil or garlic butter until just beginning to soften.
2) Add the spices except the fresh ginger & garlic, saute another few minutes.
3) Deglaze the pan with 1 cup water, stirring to loosen any dark bits of onion.
4) Add the carrots, coconut milk, ginger, (garlic) and  enough water to just cover.
5) Simmer for 30 minutes or until the carrots are soft.
6) Allow to cool before blending. You can remove some of the ginger if desired and add water depending of the consistency you want.
7) Salt and pepper to taste. Yum !!

Today I made a huge pot of vegetable/ minestrone soup, since all the carrot coconut soup is now gone.  Of course, I didn't follow either of the recipes exactly...that's how soup goes.
I made an apple pie from my galas, I  blended and prepared to freeze my last batch of roasted tomatoes.

So that's been my day in the kitchen.

Ode to Soup...and a recipe for minestrone.

Oh Soup, how I love thee, let me count the ways...

Over the past few years I have fallen in love with soup.
It used to be a fall and winter thing for me but now I make soup all year round.
 I love pureed soups and chunky soups.
Soup seems to be the best medicine for cold and flu season too.

I have been battling a chest cold the past few weeks and soup has been my saving grace.

I have made carrot ginger soup, green soup, minestrone soup and Hippocrates soup.
I love that soup can be a hearty dinner or a light lunch.
It can be made with one or two ingredients or everything you have in the vegetable bin.
It can be mild or spicy, thick or thin. A meal in a bowl.

Here's how I made my minestrone soup. I like it with lots vegetables and no pasta. It's one of those soups that can use whatever is in the fridge, substitutions are welcome.

Ingredients
2 tablespoons olive oil
1-2 small potatoes, chopped into chunks
1-2 carrots, sliced into coins
1 onion, chopped
1 -2 summer squash
a handful of green beans, snapped into pieces
1-2 celery stalks chopped
1 cup finely chopped cabbage
1-2 cups  cooked white beans
2-3 tomatoes, peeled and chopped
1 cup tomato juice
2-3 cloves grated garlic
sprigs of fresh herbs: oregano, thyme, rosemary ( Dried will work too, easy on the rosemary.)
1 quart stock, vegetable or chicken
1 quart water
salt & pepper to taste
1 Parmesan cheese rind (optional)


1) Saute the onion until is begins to soften, add the celery, continue to cook until it softens.
2) Add the carrots, squash and potatoes, saute some more, stirring the veggies around so they don't burn.
3) Add the stock, water, cabbage, both kinds of beans, herbs, the cheese rind, tomatoes and juice, bring to gentle boil and allow to simmer for 30-40 minutes or until the vegetable are tender but not mushy.
4) Add the grated garlic, salt and pepper to taste.

Enjoy with a crusty baguette and some cheese.
Sorry I didn't take any photos, it's been a challenging few weeks...I guess I need MORE SOUP !!
Next I 'll make curried chickpea soup or Bob's favorite red lentil.