Hello lovelies! My apologies for my recent extended absence. Excuses Excuses, but for real…the day job has been monopolizing my time to the fullest as of late (62 hours last week)!! I’ve been agonizing over my lack of posts, but have no fear I am back with a vengeance and renewed dedication to making this creation of mine a top priority, even if it means 6am mornings (Eww, but totally worth it).
That being said, my first post back isn’t even going to be fashion or beauty related. Right now, it’s all about the food. Today has been an unusually windy day in South Carolina mixed in with a bit of chill; perfect weather for soup! I searched online and found this vegan Creamy Carrot Soup. I work in an exotic little restaurant and happened to have all of the ingredients at hand (including raw ginger and curry powder). I’m not exactly a master chef, but the dish turned out quite nicely according to the chef herself and my co-worker. If you’re in the mood for a tropically delicious puree, give it a shot. With prep time included, I had a completed soup within 30 minutes.
Recipe from www.vegetarian.about.com
- 2-3 large carrots, chopped small
- 1 onion, chopped small
- 1 tsp fresh ginger, minced
- 1 1/2 tsp curry powder
- 1 3/4 cup vegetable broth
- 1 14 ounce can coconut milk
- sea salt, to taste
Season generously with sea salt, to taste.
Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.
If you decide to try the recipe, let me know what you think! Remember, beauty starts from the inside out with our actions first but of course, from our diet as well. This recipe is fresh and pure, with the beauty food carrot as its main ingredient. Enjoy this beautifying dining experience.