Giveaway & Recipe: Goodness Knows You Should Trust Yourself: Spicy Curried Carrot Soup (Paleo & Gluten-Free)
Mmmm don't you just love it when dinner is ready at noon?? Yep, no scrambling to figure it out with a hungry family at night?? Done!
Yes totally Paleo, gluten-free, pretty economical too, but most importantly...Delicious. Add a salad and maybe some crusty homemade bread for the kids and done!
Recipe to follow below...
As many of you know -- some with frustration when I post yummy pictures and no recipes-- I don't measure, so it is a challenge to recreate recipes for you all.
That is just the kind of cook that I am. I don't follow recipes either.
I might occasionally glance at one, but rare is the time in the last decade that I have not tweaked it beyond recognition. Heh!
So when I do post recipes?
They are approximations. They hope to recreate splashes of this and handfuls of that. I've found your best bet is to taste as you go--plus its yummier that way!
I've always used this method, but it was confirmed at a recent cooking class I went to for Goodness Knows Snack Squares at Hip Cooks in Seattle.
There we made a gorgeous red and yellow pepper soup...
|Yep, I put my twitter handle on my soup? Follow me?|
MMMM Sesame Crusted Ahi with mango salsa anyone?
We had wonderful conversations about how we bloggers and social media enthusiasts could nurture each other. All in all a nurturing afternoon for the belly and soul. We cooked and chatted. Tossed and tasted.
My goodness was I in my element. My husband who came with me? Yeah as an engineer and all around geek, he is more of about precision. Our styles often clash in our kitchen. But here? Here I was being told that my cooking style was beyond okay. Freedom is amazing in the kitchen. Just trust yourself!!
|Chef Bonny, Jenny Hogan, Kerri (the Maven), Beau (my love), Kat Kim, Kristin, & Goodness Knows Team|
I did want to take the time to thank Goodness Knows and media super star Jenni Hogan for hosting such a wonderful event at Hip Cooks.
I have to admit I accepted before I even realized it was a cooking class because I knew Goodness Knows was a wonderful Northwest brand. I had had the opportunity to eat their chocolate granola yum last summer. The bars came in the mail and were gobbled up by the kids and I before CG got any!
I love that they come in squares, so when you need just a little treat...you can split it amongst your friends and family. My kids especially love them because they are one of the few non-paleo snacks for before/after swim practice that I stock.
Too many bars these days are so stuffed with junk.
"These new, wholesome snacks are made from slow-roasted whole almonds, tangy fruits, toasted oats and our extraordinary deep chocolate, with no artificial colors, flavors or preservatives."
So Paleo? No. However, it's a perfect little snack with just enough yum to head off a major Paleo cheat when I feel it coming. Better to eat a square or two of these babies at less than 40 calories a square and full of almonds then give in to a whole bag of "melt in your mouth, not in your hand" artificial, preservative packed yuck, right?
|Want some of your own? Giveaway at the end for one lucky reader!!|
Back to that soup today? I was inspired to make another hand-crafted, nurturing soup with a little zing.
Makes about 7-8 hearty servings
2 tbsp olive oil
1 large sweet onion, chopped
4-5 sliced large mushrooms, sliced
2-3 lbs. carrots, peeled and cut into 2 inch pieces
2-3 stalks celery and leaves, chopped
1 tsp sea salt
1/2 tsp fresh ground pepper
2-4 tbsp curry powder
2-4 tbsp cumin
2-4 tbsp smoked paprika
1-2 tbsp garlic powder
2-4 tbsp chili powder
1-3 tbsp siracha or tabasco
3-4 tbsp cider vinegar
1-2 tsp sea salt to desired taste
**Fresh Fast chicken stock (see below)or 3-4 cups of chicken stock
Warm olive oil over medium in heavy pot. Add next six ingredient from onions to ground pepper. Saute for 3-4 minutes until onions start to soften and oil is evenly distributed. Cover, put on low and cook for 20 minutes or until carrots are very tender. Meanwhile warm up store purchased chicken broth or make ** Fresh, Fast chicken stock below.
Put all contents into a blender and blend for 4-5 minutes. You may have to do this in batches. Vegetables should be very smooth and the consistency of a puree.
Place puree back into pot over low heat. Add 2 cups of broth. Mix thoroughly Begin to add spices 1 tbsp at a time then taste. For instance add one tbsp curry powder through siracha. Then add 1/2 tsp salt. Add 1 tbsp vinegar. Stir. Taste. Start again from the top. Go until you've reached the desired spiciness and balance your tongue likes. Seriously trust yourselves. The measurements of spices above were based on my palate. You might like less or more (go wild) spicy. Remember start slowly. You can always add more, but it's hard to take away too much salt or chili powder.
Once you have the right spice, add more chicken stock to desired soup consistency. Some people like thick others like thin. Your choice.
Simmer 30 more minutes to let flavors meld together. Add a splash more cider vinegar and a sprinkle more salt if needed.
Bonus? This recipe works double duty as a vitamin-packed Indian style sauce to put over rice. Add cooked chicken and some steamed veggies and you've got curry!
**Fresh, FAST Chicken Stock (Carcass, skin, bones everything from a leftover rotisserie chicken in a large pot, cover with water, bring to boil and then turn down to simmer for 20-30 minutes. Strain.)
So my friends? I am all about making nurturing, natural foods and trusting myself. And these bars? I trust them.
Tell me what your cooking style is in comments below to enter to win! There are additional entry options as well!
Psst as for recipes for that awesome seared ahi tuna with mango salsa and red/yellow pepper soup? Stay tuned on my blog for next week!!
Disclosure: I was provided a cooking class and product to review but was not otherwise compensated. As always, my opinions, good or bad, are always my own and never can be bought. :)