Tuesday, November 19, 2013
As the snow is falling, I'm going into hibernation mode. My immersion blender has been getting lots of use since I seem to constantly be in soup moods. I've been trying to keep my soups healthy and avoid using cream to create a smooth texture. Coconut milk is a great way to add this silkiness to a curry soup.
You can make this soup with a variety of vegetables. You can use pumpkin, butternut squash or anything similar. I had a mixture of sweet potatoes and regular potatoes at home, so that's what I used. This soup is pretty thick, which I love, but feel free to add more stock if you want a thinner soup. I made this soup fairly spicy, so adjust the amount of chili and curry paste to your liking. I sometimes top this soup with finely chopped cilantro if I have it around.
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Friday, November 8, 2013
My local grocery store has been stocking really great organic carrots lately. They are much sweeter than the normal carrots in the shop and make a great salad on their own. I feel like a kid lately, snacking on carrot sticks and dunking them into all sorts of dips, but they are so good. If you have a mandoline, this salad comes together really quickly. What I also love about carrot salads is that they don't get soggy, so if you have leftovers you can still eat them (and actually enjoy them) on the second day.
You can definitely play around with this salad. I sometimes add a bell pepper or some cucumber if I have other veggies to use up. You can also use different vinegar, such as white wine vinegar, and if you don't have a mandoline or kitchen gadget for slicing carrots, you can just grate them with the large holes on a box grater.
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