This soup will probably be fondly known to me as quarantine soup. It’s chilly out, we’re in search of something comforting and I’m not looking to gain the “quarantine 15” either. This fit the bill and it’s easy to whip up without too much slaving over the stove.
If you’re not the type who enjoys spicy red curry, you could easily use regular curry powder to taste or ditch the more exotic flavours and stick with some basil.
Whatever you try, I hope you enjoy it!
Roasted Carrot Soup with Thai Red Curry
1.5-2lbs carrots, washed and cut into chunks
2 onions, peeled and quartered
1 whole head of garlic, top sliced off and wrapped in foil
1 can, diced or whole tomatoes (28oz)
1 veggie stock cube
Salt to taste
1-2 Tbsp red curry paste (to taste)
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, carrots and garlic on prepared baking sheet. Sprinkle with salt. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Place all the vegetables into a pot and add the tomatoes, veggie stock cube and enough water to just cover everything. Unwrap the garlic and squeeze the roasted garlic into the pot as well.
Add 1 cup water to baking sheet, scraping up browned bits; add to pot. Let everything simmer 15 minutes then add everything to a blender and puree until smooth. Return everything to the pot and thin it with water if necessary.
Add Red curry paste to taste. Stir well and simmer 5-10 minutes before serving.
This is a hearty and tasty dish sure to please a wide variety of eaters. The flavours aren’t too bold but it’s definitely not bland.
This is going to be my lunch for the week. I’ve continued to eat like a nutritarian but being an emotional eater and a food addict I slowly put on some pounds over the years and was struggling to get rid of them. I discovered Bright Line Eating and after doing that for a little over two months I’ve lost a nice amount of weight and am feeling very much in control of my eating.
My success has been in planning and prepping my meals for the week and not deviating from the plan. This has kept me sane and I easily turn down anything that’s not my food because it’s not on my plan. I know it sounds too good to be true but that’s how my brain works and I don’t need any willpower most of the time…it’s automatic.
I hope you enjoy this recipe if you try it. To keep the stove free while making other food for me and the family I made this one in the instant pot.
Tuscan White Bean Stew
2 onions, chopped
1 red pepper, chopped
1 green pepper, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
1.5 tsp rosemary
1.5 tsp basil
2 bay leaves
2 cubes salt free veggie bouillon
1 large can diced tomatos
3 cans white beans, drained
2 zucchinis, chopped and steamed
1 lb fresh spinach
Set the saute setting on the instant pot to low. Add the onions, carrots, peppers and celery and sautee with water until tender. Throw everything else into the pot except the zucchini and spinach.
Close the instantpot and set to chili/beans and adjust cooking time to 15 minutes. After the pot stops, let sit for 10 mins then release the pressure.
Add in the zucchini and the spinach and stir to combine well.
With an abundance of zucchini I knew I had to make zucchini noodles or zoodles as some people call them. I also wanted to try the Thai Seasoning from my friends at Truly Organic Foods. This lead me to create a sauce to go with my veggie noodle salad. It was great! I love the sweet and mildly spicy taste of the Thai seasoning. I can see this mix being a great quick add in to veggie stir fries and I love that it has no added salt.
You may be wondering why I sprinkle just the carrots with salt and drain them. I do this so that the texture contrast isn’t so large. This softens the carrots a bit.
Tasty Thai Veggie Noodle Salad
2 medium zucchini, julienned or cut with a spiral slicer
2 large carrots, julienned – sprinkle with salt and let drain a bit, rinse well before using.
1 red pepper, julienned
1 orange pepper, julienned
2 green onion sliced thinly
2.5 tbsp raw almond butter
2-3 tsp Thai Seasoning, to taste
1 mejdool date or some date paste, agave, or honey to taste
1.5 tbsp coconut aminos
Puree or mix the ingredients if using anything other than a date.
The dressing will be thick but that’s ok.
Right before serving smoosh the dressing into the salad and enjoy.