BREAKFAST BOWLS AND PARFAITS

Carrot Coconut & Chili Soup

So like I said in my last post. I’m still getting back into my routines and life after my Ireland trip. But a big part of me yearns to go back. Given the opportunity/stable income I’m confident I’d move there in a heartbeat. The city of Dublin was beautiful. The food, amazing. And this Carrot Coconut & Chili soup, heavenly.

 http://thecuttingedgeveg.com/2018/09/11/carrot-coconut-chili-soup/

I’ve had my head in the clouds lately since Ireland and thought It would be fun to give you readers a life update. Because only certain people can talk that long about soup. And I’m not that people.

So just before I left for Ireland I had just earned my Associates in Business at the local community college here. My plan was to dive into a nutrition program in the spring semester at university. But I realized that wasn’t probable until further down the road for scheduling purposes.

My plan then was to finish up some more transferrable college courses and then apply to the university and begin the program.

Until lately…

I’ve had a change of heart. Nutrition, health, and fitness is a huge passion of mine. It’s a major part of my life but something about it has always felt uneasy.

Thinking about my future has always made me feel uneasy. Hello anxiety. Nice to see you.

I always have known I wanted to do something creative. I was always that creative kid who yearned to be an art teacher or an occupational artist. After I realized that probably wouldn’t pay rent in a New York studio apartment. I settled for something more ‘real world’.

For a while through High School I decided I wanted to go into dentistry. Somewhere along the line I lost that passion and picked up a passion for nutrition and health.



 

Now I find myself here. Changing passions once again. I guess now I can really see myself working remote in the web design/graphic design industry. Branding and logo design is so amazing to me. It would be a dream to be paid to dabble in creativity on the digital spectrum.

So for know I’m gonna spend my days pursuing a graphic design degree whilst dabbling in nutrition and health as a hobby.

And that’s that on that.

What’s So Great About This Carrot Coconut & Chili Soup?

This one meal really stuck with me. I double checked with the waiter as to what was in it and he explained it was simply coconut milk, carrot, veggie stock, and most importantly no meat. I’m sure I annoyed enough waters, waitresses, and restaurant staff within Dublin and Belfast to sink a ship. No pun intended.

After one spoonful of soup I knew I’d have to replicate this soup. It was velvety, sweet, savory, umami, and just on pointe. Everything Jordan needs in a soup. So I brought this back to the states and concocted my own little recipe to bestow a little gift of Ireland to all you readers.

This beauty of a recipe is chock full of healthy bits.

 http://thecuttingedgeveg.com/2018/09/11/carrot-coconut-chili-soup/

The base starts with onion, garlic, and ginger. They are sautéed in coconut oil to deepen the flavor and add another note of sweet coconut.

Next up is the spice mix. I mixed up turmeric, paprika, and chili powder to umph up the chili attribute. Which also gives it this beautifully intense bright orange.

 http://thecuttingedgeveg.com/2018/09/11/carrot-coconut-chili-soup/

The finishing touches for this soup are some red pepper flakes, cilantro, coconut milk, and some soy sauce. Then you serve it up in a big ol’ bowl because this is America and we like portions to be double to suggested serving.

Also if you spotted those cheeky wood bead trivets peeking out from under the bowls, then you’re in luck. I’m showing you a neat DIY in a couple weeks for how to make those very trivets.


Carrot Coconut & Chili Soup


makes: 6-8 servings

ingredients: http://thecuttingedgeveg.com/2018/09/11/carrot-coconut-chili-soup/

  • 1 lb carrots, peeled and diced
  • 1 T coconut oil
  • 1 yellow onion, chopped
  • 1/2 red pepper, chopped
  • 2 garlic cloves
  • 1 inch of ginger, grated or chopped
  • 1/2 t turmeric
  • 1/2 t smoked paprika
  • 1/4 t chili pepper
  • 1 T soy sauce
  • 32 oz veggie stock
  • 1 14 oz can coconut milk

method:

  1. Prep all the veggies. In a soup cooking pot heat the pan on medium heat and melt the coconut oil. Add the onion and red pepper and sauce until translucent. About five minutes.
  2. Add the ginger, garlic and spices and cook for about 1 minute more. Add the carrots and veggie stock.
  3. Bring the soup to a boil and lower to a simmer. Let simmer for about 25 minutes or until the carrots are tender.
  4. Once tender, add the coconut oil to the soup along with the soy sauce. Using an immersion blender blend the soup until creamy and velvety. You could also transfer in batches to a blender but be careful as it is hot at this stage.
  5. Garnish with coriander, coconut milk, drizzle of avocado oil, and chili pepper, Enjoy!

 http://thecuttingedgeveg.com/2018/09/11/carrot-coconut-chili-soup/

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