Ingredients:
3 lb organic carrots, cut into 1/2" pieces on the diagonal
2" ginger root, peeled & grated over a fine microplane (yields approx 1 1/2 tbsp of "pulp"
1 small white onion, finely minced
1/2 tbsp curry powder
10 stems fresh thyme
1 tbsp olive oil
1/4 stick unsalted butter
2-3 cups unsalted chicken stock
2 cups unfiltered apple cider
Kosher salt, to taste
Plain Greek yogurt
Organic agave nectar or local honey
Directions:
Preheat the oven to 400 degrees.
Coat the carrots in olive oil and roast on a jelly roll pan with the fresh thyme for approx 1 hour until the edges turn a nice chestnut brown & the sugars begin to caramelize, stirring occasionally.
In a large stockpot, melt the butter. Add the ginger and curry powder and cook for 3-5min.
Add the onion and cook until translucent.
Add the roasted carrots, stock, and cider. (You can "deglaze" the pan with a small amount of liquid)
Simmer for 15-20min.
Puree with an immersion blender until smooth; gradually add small amounts of broth or cider if the soup is too thick.
Serve with a healthy sized dollop of Greek yogurt, a drizzle of agave nectar, and a dash of Cayenne powder.
Nutrition Information:
Calories: 210
Total Fat: 6.5 g
Saturated Fat: 2.8mg
Cholesterol: 10.3 mg
Sodium: 407 mg
Potassium: 971 mg
Total Carbs: 34.4 g
Fiber: 6.8 g
Sugars: 21.3 g
Protein: 4.4 g
Yield: 6 filling servings.
Homemade-ish Chicken Noodle-less Soup
A great recipe for when you don't have all day to sit & watch your chickens boil but still require the magical healing powers of chicken soup. I prefer it minus the noodles, hence the name. Sometimes I'll add in Lundberg Wild Rice (that I'm hopelessly addicted to, thanks to my former roomie!) for a "complete" meal.
Ingredients:
2 48oz cans chicken broth (I prefer the flavor of the Swansons Chicken stock or Pacific organic chicken broth when Costco has it in bulk - if not, use whatever you like!)
6-7 medium carrots, cut into rounds 1/8" thick
2 medium white or yellow onions, chopped
4-5 large celery stalks, chopped into pieces 1/8" thick
1/2 C dry / very dry sherry
1/2 bunch Italian parsley, finely minced
1 store-bought rotisserie chicken, any "flavor" except lemon pepper (unless you're feeling all Martha Stewart-ish and wanna roast a couple yourself. If that's the case...invite me over!)
Directions:
In a large stock pot, bring the broth to a boil.
While the stock is heating, prep the vegetables and add them as you go.
- TIP: For those who haven't had the benefit of a knife-handling class (which I would *highly* recommend through The Learning Exchange if you want to make cooking less burdensome and also enjoy having 10 fingers) minced means about the size of a pencil eraser, diced means a little bigger than a Cheerio, and chopped is a little smaller than a postage stamp. Check out a photo here if you're utterly confused by my odd size comparisons.
Add half the sherry and cook, covered, for 20min.
- TIP: The sherry is the key to the whole thing. Promise me you won't skip this part, it's what gives it a rich, deep flavor that you just can't get unless you're gonna make it all from scratch.
If you have too high of a solids to liquid ratio from evaporation, just add in more broth. Remember to add in an additional "splash" of sherry for each can of broth you add. (Feel free to channel Julia Child here...Some for the pot, and some for you!)
Nutrition Information:
Calories: 160
Total Fat: 3.5 g
Cholesterol: 58 mg
Sodium: 1,150 mg (Cut this in half by using the "Natural Goodness" broth...less flavor, but less sodium)
Total Carbs: 9 g
Fiber: 2 g
Protein: 19 g
Yield: 10 servings. 1 serving is about 2.5 "big ladles" of soup. And it'll fill ya up, trust me.
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