week forty two.

 

   

 

A busy week calls for a lazy Sunday. A busy week also means I didn't get any good pictures. Until today. While couch-surfing this morning I asked Mabel if she could get breakfast for everyone and sure enough, she did! They looked so cute rustling around in the kitchen together I had to snap a few pictures.

coconut curry carrot soup.

 

I love the idea of carrot soup but it can be a little boring. The other night I made this quick and EASY, not to mention healthy, carrot soup on a whim and it turned out delicious. We've been eating it for days. You have to give it a try.

What you'll need:

2 lbs carrots

1 yellow onion

1 can of unsweetened coconut milk

curry powder

48 oz chicken or vegetable broth

scallions and lime for garnishing

naan bread for dipping if you prefer. 

Pre-heat oven to 350 degrees.

Wash and roughly chop the carrots. Peel and roughly chop the onion. It doesn't matter what they look like because it will all be pureed in the end so don't worry about your knife skills here. 

Place carrots and onion in a sheet pan and season generously with olive oil, salt, pepper, and a GOOD AMOUNT of curry powder. I can't emphasize that enough! If you go easy on the curry I promise your soup will be bland. Roast in the oven for 30-40 minutes until everything looks caramelized. 

About 10 minutes prior to removing carrots and onion,  In a large stock pot, bring your broth to a boil. Put caramelized carrots and onion into broth making sure to scrape the goodness from the pan along with it with a rubber spatula (you'll want that flavor we talked about) and let simmer for about 5 minutes.

At this point you're ready to puree your soup. You can use an immersion blender and do it right in the pot or transfer to a blender which you'll have to do it in two batches for safety. If you use a blender, transfer your soup back into your pot and continue to simmer. 

Add your coconut milk and some more salt and pepper (taste your soup and season to your liking) Simmer for 10 more minutes until flavors really meld together. 

While it's simmering, slice some limes and chop some scallions for the garnish. We toasted naan bread for dipping. You can even set the table or cue up homeland. Serve and enjoy!

Roasting the carrots, onion and curry make you feel like your indulging while it's rich and creamy because of the coconut and the lime gives it just enough zing.

Let me know what you think!

week forty one.

  

 

Mabel: She got her hair cut this week which is one of her favorite things to do. I love it! I also love getting little works of art from my girl specifically made for me.

Gus: Hanging out in his underwear reading his favorite book right now, Things That Go. I love watching him go through the pages, naming each piece of machinery - what it does and what type of noise it makes. He could do this all day long.

week forty.

 

 

Mabel: We went to Flagstaff for the day and ended up at Buffalo Park, a huge park set in the mountains with wide open space to run wild and free. She was in her element.

Gus: A little help from Daddy while we were out for a hike in Sedona.

week thirty nine.

  

 

Mabel: She brought home a rigatoni necklace she made at school and has not taken it off. This is the first of many little projects we will see over the years and I absolutely love it.

Gus: As I was cleaning up the breakfast table I turned around to see he had come back to drink his left-over milk from his bowl of cereal.