Coconut Curry Carrot Soup

Let me just say, sometimes I need clean. ASAP. Clean kitchen, clean clothes, clean floors. Can I get an amen?!

My reality... not so clean. Children running a muck, subsequently unraveling my latest accomplishments.  Makes my eye twitch.  

And then I find that happy place in fresh clean, easy food. Something so euphoric I melt, and a great healthy escape from the days' mayhem. Oh, yes please.

I love coconut anything, put it in my food and I'm like a witch in a broom factory. Oh, did I tell you I'm a rabbit as well? I have an affinity for great tasting carrots, fresh and sweet. Glad that's out of the bag!

Today's recipe, adapted from Fast Paleo, creates a savory merger of both worlds. You can thank me later!

Coconut Curry Carrot Soup Bliss From Scratch | Printable Version 1 tablespoon butter or coconut oil 2 heaping cups thickly sliced carrots, about 4 medium-size 1/2 teaspoon fresh ginger, grated or minced 1/4 medium onion, finely chopped 5 cups chicken broth 3/4 cup coconut milk, full fat 3/4 teaspoon red curry paste, add more for additional spice NOTE: I used golden curry, which is very mild, and it was still heavenly. salt and pepper to taste (I let my guests add what they wanted to their individual bowls) 1 tablespoon cilantro, chopped 2 chicken breasts cooked, lightly seasoned and cubed or shredded (optional) Toasted bread of choice for dipping Precook chicken, cube or shred, set aside. In a pot, bring carrots to boil over med-high heat. Let boil for 4-5 minutes, then reduce heat to low. Let simmer until just tender, set aside. In a deep sauce pan, heat butter over med-high heat. Saute ginger and finely chopped onions until translucent.  Pour in coconut milk, broth, and curry paste, mix well. In a blender, add 2 cups of  soup mixture and the strained carrots. Blend until smooth (be careful when blending hot soup!), pour back into the remaining soup mixture, stir until well combined.  Add cooked chicken and stir. Garnish with fresh cilantro, a must have for the symphony of flavors. Season to taste with salt and pepper. Enjoy a bowl of heaven!

Gingham Salad

Gingham Salad. It's worthy of an intro.

As a teeny bopper I "life guarded" at one of the local country clubs. Let's be honest, it's a country club, and the few senior members that did make it down to the docks didn't have the energy to swim once they made it there.  And I don't blame them.

Subsequently, I was paid to be the bronzing beauty that guarded... the "dock" and my lunch plate.  Free gourmet country club food?  Worth every hour, hello.

The Gingham Salad was the pinnacle of my summer bliss.  It's a perfect symphony of fresh berries, mandarin oranges, feta, candied pecans, grilled chicken, and a dressing that is heaven in its self. You will not have lived until you taste THE Gingham Salad. Oooooh the dressing... don't get me started. So simple. So fresh. So perfect.

Adapted from the Hayden Lake Country Club's Gingham Salad.

Tell me what you think!

Gingham Salad Bliss From Scratch | Printable Version Candied pecans (recipe follows or can use store-bought) Gingham dressing (recipe follows) Canned mandrin oranges Fresh blue berries Fresh strawberries Black berries* Raspberries* Grilled chicken* Feta or blue cheese Salad greens of choice *optional, but highly recommended Assemble greens, berries, fruit, and chicken. Top with cheese, nuts, and dressing--skimping on these ingredients is like trying to do jumping jacks without legs.  Let your mouth and mind be blown away.  This is my all-time favorite meal, ever. Gingham Dressing No substitutions will work.  Believe me, I've tried.  Dressing will last in the fridge for weeks, but using fresh onion with reduce the shelf life.  You'll make it again soon after, I'm confident of that. wink-wink. 1/4 cup sugar 1 teaspoon dry mustard 1/2 tablespoon poppy seeds 1/2 teaspoon salt 1/4 teaspoon onion powder OR 1 tablespoon small yellow onion 2 tablespoons cider vinegar 1/2 tablespoon balsamic vinegar 1/3 cup salad oil (canola or olive oil) In a blender, mix all of the ingredients for 1-2 minutes. Candied Pecans 1 cup pecans 2 tablespoons butter 5 tablespoons brown sugar 1/4 teaspoon cinnamon pinch of nutmeg In a small skillet, melt butter and sugar over med-low heat.  Add pecans and spices, stir until pecans are fragrant and well coated (they should appear sticky with the melted sugar coating them).  Remove from heat and spoon the mixture onto parchment paper, break apart as desired if the nuts are clumping together.  Cool completely before serving.