Carrot Soup
Ingredients:
(optionally) 1 lb ground red meat such as grass-fed elk, bison or beef (or 1-2 lbs boneless chicken diced)
2 med/large onions, diced
2 large sweet potato, half of it cubed, and half shredded
1 lb large carrots, half chopped, half shredded
Diced garlic, about 6 minced cloves.
cinnamon and nutmeg
salt and black pepper
4 cups chicken or vegetable broth (or boiled water with coconut oil)
Two 14 oz cans of coconut milk
2 tbsp of red curry paste (though some other curry would probably be fine. yellow maybe).
(optionally) 10-16oz bag of frozen peas
Directions:
First thing to keep in mind is that when you use all of the suggested & optional amounts of meat (2 lbs) and veggies a 6 quarts (5.7 liters) crock pot will be full to almost the top. Adjust your amounts accordingly if your crock pot is smaller. Exactly half of the amounts in this recipe works perfectly with the same consistency.
Shredding the carrots and potatoes isn't necessary, you could leave them all cubed/chopped, but shredding makes for a nice texture. You could also shred all the carrots instead of half of them.
If using red meat, brown the meat with 1 or 2 of the onions and garlic. If using chicken, brown the chicken. Sautee the onion & garlic separately from the chicken.
Add to crock pot with the potato and carrot.
Stir in the cinnamon, nutmeg, salt, and pepper. If using cinnamon powder you can also throw in a couple cinnamon sticks.
Pour in broth. You may change the amount of broth depending on the volume of the vegetables. Optionally 2 more cups of broth or water but this shouldn't be necessary. It doesn't have to be totally covered in broth, but should have a fair amount of liquid in it.
If not using chicken or meat, set on high for 2 or 3 hours, or until the carrot & potatoes are cooked through. If using chicken or meat, set on low for 7 to 8 hours (I prefer 7.5 to 8).
Add peas to crock pot 1/2 hr to 1 hr before turning it off. (I prefer an hour -if on low- so the peas are softer.) If on high put the peas in closer to turning off, however peas work best together with meat and I recommend skipping the peas if doing the vegetarian version.
In a bowl, stir together the curry and coconut milk, until it is an even consistency. Stir in the coconut milk mixture 1/2 hour before turning it off.
Re-cover the crock pot and cook on low until it's done.
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Gluten-free, grain-free, sugar-free, dairy-free, lactose-free.
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Bon appetit! Afiyet olsun! Bil-'afiyah! May we thank the Creator of our food and the Creator who gives us life and nutrition from dead vegetables and animals and the Creator who makes other beings beneficial and tasty for us. Alhamdulillah (all praises belong to the One God)
(optionally) 1 lb ground red meat such as grass-fed elk, bison or beef (or 1-2 lbs boneless chicken diced)
2 med/large onions, diced
2 large sweet potato, half of it cubed, and half shredded
1 lb large carrots, half chopped, half shredded
Diced garlic, about 6 minced cloves.
cinnamon and nutmeg
salt and black pepper
4 cups chicken or vegetable broth (or boiled water with coconut oil)
Two 14 oz cans of coconut milk
2 tbsp of red curry paste (though some other curry would probably be fine. yellow maybe).
(optionally) 10-16oz bag of frozen peas
Directions:
First thing to keep in mind is that when you use all of the suggested & optional amounts of meat (2 lbs) and veggies a 6 quarts (5.7 liters) crock pot will be full to almost the top. Adjust your amounts accordingly if your crock pot is smaller. Exactly half of the amounts in this recipe works perfectly with the same consistency.
Shredding the carrots and potatoes isn't necessary, you could leave them all cubed/chopped, but shredding makes for a nice texture. You could also shred all the carrots instead of half of them.
If using red meat, brown the meat with 1 or 2 of the onions and garlic. If using chicken, brown the chicken. Sautee the onion & garlic separately from the chicken.
Add to crock pot with the potato and carrot.
Stir in the cinnamon, nutmeg, salt, and pepper. If using cinnamon powder you can also throw in a couple cinnamon sticks.
Pour in broth. You may change the amount of broth depending on the volume of the vegetables. Optionally 2 more cups of broth or water but this shouldn't be necessary. It doesn't have to be totally covered in broth, but should have a fair amount of liquid in it.
If not using chicken or meat, set on high for 2 or 3 hours, or until the carrot & potatoes are cooked through. If using chicken or meat, set on low for 7 to 8 hours (I prefer 7.5 to 8).
Add peas to crock pot 1/2 hr to 1 hr before turning it off. (I prefer an hour -if on low- so the peas are softer.) If on high put the peas in closer to turning off, however peas work best together with meat and I recommend skipping the peas if doing the vegetarian version.
In a bowl, stir together the curry and coconut milk, until it is an even consistency. Stir in the coconut milk mixture 1/2 hour before turning it off.
Re-cover the crock pot and cook on low until it's done.
********************
Gluten-free, grain-free, sugar-free, dairy-free, lactose-free.
********************
Bon appetit! Afiyet olsun! Bil-'afiyah! May we thank the Creator of our food and the Creator who gives us life and nutrition from dead vegetables and animals and the Creator who makes other beings beneficial and tasty for us. Alhamdulillah (all praises belong to the One God)
