WOW! More than halfway through our cleanse! I don’t now about the rest of you, but I am feeling GREAT. Baby is still getting me up 3 to 4 times a night, and yet I am still waking up refreshed and have a lot more energy throughout the day then I did 2 weeks ago. Isn’t that crazy?! That being said, I still could use a nap…but, there is too much to do.
Here is a super healthy, recipe. So fitting for this cold and rainy day that we are having here in Eastern Canada. Carrot soup with coriander. I have been cooking this for years, ever since I found out coriander is part of the carrot family. They mingle so well together in a soup. I also added sweet potato for extra goodness.
I have figured out a way to never need to make veggie stock again. This method gives as good flavor (or better) than making a stock ahead of time. The secret – caramelizing the onions, (and celery and carrots if in the recipe).
How to caramelize onions:
Get the widest bottomed pan you have, or use two smaller pans. You want as many onions as possible to touch the heat. Heat about 1 tablespoon of oil, then dump in onions. Stir around the onions occasionally, but not too much or they won’t brown as well. Add some water when onions start to stick. Continue for about 30 minutes until onions are a lovely dark golden brown.
Carrot Soup with Coriander
1 tablespoon olive oil
4 medium onions, sliced
3 cloves chopped garlic
salt and pepper – to taste
1 stalk celery, sliced
4 cups carrots, sliced
1 big sweet potato, peeled and cubed
2 Tablespoons coriander, ground
1 Tablespoon thyme
¼ cup sherry (optional)
8 cups water (or more to enough to totally cover veggies)
1 bay leaf
fresh dill, parsley or cilantro to garnish
Heat olive oil in a big pan (I did half in a small pan, half in soup pot). Caramelize the onions for about 30 minutes. After 20 minutes add garlic, salt and pepper, celery and carrots. Continue to caramelize until carrots begin to soften. Deglaze with sherry or water. Transfer to a big soup pot. Add sweet potato, spices, 8 cups of water and bay leaf. Heat to boil then simmer for at least 30 minutes. When finished, blend with an emersion blender, adding more water to get the consistency you like.