Beautiful Soup for a Beautiful Day

Today I went out of my comfort zone and joined a mommy and me work out group. I have been wanting to do it for a long time, but for some reason I always came up with reasons why I was “busy” or could do it. Finally it was time for me to start making new friends and try to get back into my old jeans! I found this group on meetup.com, there are more types of groups then you could ever imagine on there. I will admit at first I was hesitant… meeting up with a bunch of people I don’t know? But it was at a park in broad daylight… so I don’t think I was in a lot of trouble. It turned out great! The work out was short, but that was fine with me. I also met some really great moms and look forward to getting to know them. I was told by one mom that the zoo hosts a boot camp on Wednesdays, so I think I might check that out!

After that short work out I was motivated to do things around the house, cook, and play outside with Ivy and Chassi. I forgot how good if feels to work out in a group, and I definitely could use some more friends in the area as well!  I made the perfect meal for the day Curried Carrot soup! I of course found on Pinterest! 

This great photo and recipe are from  lot18

Ingredients: (serves 4)

• 1 1/2 pounds fresh local carrots (these are from Origins Farm)
• 1 medium or 1/2 large yellow onion, diced
• 1T olive oil
• 2T unsalted butter
• 3 1/2 cups chicken broth (vegetable broth may be used for a vegetarian/vegan version)
• 1/2 cup coconut milk
• 1 1/2T ground curry
• 1t salt and fresh ground pepper

Slice your carrots thinly and evenly, reserving a few of the carrot tops for garnish when you are ready to plate. Heat the olive oil and butter in a large soup pot over medium heat. Add the carrots and onion, stirring until coated and slightly tender, about 5 minutes. Add the chicken stock, coconut milk, curry, salt and pepper. Bring to a boil, then cover and simmer for about 15 minutes. At this point your house will start to smell amazing!

Once the carrots and onion are softened, remove them with a ladle to a blender. Pulse the blender to make thick-textured, creamy soup. Transfer the soup to a separate pot, reserving as you finish the rest in batches. Reserve the soup to be heated later, or continue by reheating.

Note: All of the broth does not need to be transferred to the blender — just make sure you do get all of the vegetables. Any broth that is left over can be used to cut the soup if it is too thick.

Soup should be served in individual bowls drizzled with 1/2 teaspoon of coconut milk, dotted with your favorite hot sauce, and garnished with the bright green carrot tops.

Here is my soup! It was even easy to make it look good! 

 

 I was so happy with how it turned out! I was very easy and didn't take much time or ingredients. I didn’t use the carrot tops due to mine not having them when I bought them. I also used a submersion blender so I wouldn’t dirty too many dishes, and I think it’s easier. Ivy even liked it, she sat next to me and we shared the soup, I am such a proud mom right now!  I think this would be a great soup to serve to guests, its not spicy and even healthy!
Thanks for stopping by! Any questions or comments please let me know, I will respond ASAP! If you have a Pinterest recipe you would like me to try, please feel free to let me know!