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Soup Du Jour

October 5, 2018

 One of my biggest goals is to not let vegetables spoil at the house. I'm actually kind of a nerd about it. It is almost like a game to me- figure out what delicious concoction can be created from the hodge podge of ingredients left in the fridge.  Today's compilation was pretty tasty so I thought I would pass it along. 

 

The past weekend we attended a party and brought a rather large veggie tray... we also brought back home about 3/4th of said vegetables. There were broccoli and carrot sticks galore. In addition, we had some left over bone broth from earlier in the week. Put that together with some spices and things in the cupboard and you've got yourself lunch. 

 

 

Curried Carrot Soup

Makes 1 Big Serving

All measurement are rough estimates - feel free to adjust as needed

 

Heat 1 Tbsp coconut oil in sauce pan

Add 3/4 cup chopped carrots

1 Tbsp curry powder

Cook until carrots begin to soften. 

 

Add 1/3 cup cashews (These would have been better if the nuts were soaked overnight, but I hadn't really planned that far in advance.) 

Cover with 1 cup bone broth and cook a couple more minutes

 

Remove from heat and blend until smooth in food processor or high powered blender. 

 

Return puree to stove and add 1/3 cup chopped broccoli and additional bone broth if desired. 

Cook just until broccoli is bright green and cooked through. 

Add sea salt and black pepper to taste. 

 

Top with thai basil, or any herbs you have on hand

 

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