What a week.....
A spring Dress

Inspired Soup

My mom called me during her lunch break at work..... "Hold on I need to pay for my soup" she says. There is this awesome little cafe, The Killer Whale, down the street from her office in Cordova, AK. It really has the best soup ever. The soup is so good in fact that my mom calls down on most days and orders a soup to go without even asking what kind it is. 

"So what is it?" I ask....

"Curried Carrot" she says.

"With coconut milk?" I ask?

"I think so" mom says.

"Is it pureed or chunky?" I ask.

"Mostly pureed" she says.

"Yum" we both say.

So inspired by an afternoon call from mom, I created this soup. It is really good if you are a ginger curry lover like me. (And Gram, you can leave the onions out of it, and it's still really good) This was so perfect to fill our bellies after hours of playing in the sun this weekend. It's in the 40's and the girls insisted on wearing capri pants?!? With their rain boots. Humorous? Yes! And also cold, so this soup really hit the spot. 


Gypsy Mama's Curried Carrot Soup 

(serves 6 in a house with a preteen boy, probably 8 in a normal house)

1 large yellow onion cut in half and then sliced 

2 Tbsp butter

1 Tbsp olive oil

10 large carrots peeled and sliced into half moon shapes

3 Tbsp Bragg Amino Liquid (or you could use veggie bouillon)

6 cups water

1 Tbsp sesame oil

1/2 tsp garlic powder (I didn't have fresh garlic in the house *gasp* but if I did I would have used 2-4 cloves and sauteed with the onions)

1/2 tsp yellow curry, hot madras is my favorite.... (add more if you are not feeding kids and like spicy food!)

1/2 tsp ginger powder (if I had fresh ginger, I would have grated about 1 Tbsp into the soup)

1 14 ounce can of coconut milk

Lime juice (optional)

~~* Saute your onions in the olive oil & butter in a soup pot. When dark brown and caramelized set aside in a dish for later. In the same soup pot add water, carrots, bragg, sesame oil, spices & bring it to a simmer. Cook until the carrots are nice and soft. Use a food processor or blender to puree about two thirds of the carrots. Squish the remaining third with a random kitchen utensil to break them up a bit. Mix the pureed and squished carrots with the coconut milk. Stir well. Add the onions. Stir again. If you like the taste of lime & curry, add a splash of lime juice to your soup. Serve with some fabulous bread, a glass of wine and pretend you are a very classy rabbit. (carrot soup, rabbit, get it?? bad joke, I know)*~~

Seriously though, this soup will nourish your body and warm your soul. Enjoy :)