Tantalizing Ginger Coconut Carrot soup

This soup is full of immune boosting vitamins! Use fresh grated ginger and organic coconut milk and prepare to have your mouth tantalized with flavour and goodness! Serve with fresh Halah bread

Ingredients:
1.5 pounds of carrots (about 5-6 large carrots, peeled and chopped)
1 medium potato peeled and chopped
1 tablespoon of coconut oil or olive oil, organic
1/2 cup of chopped celery (about 2-3 stalks)
1/2 cup of red or white onion, chopped (pictured below is red onion that I used)
1-2 tablespoons of freshly grated ginger root
3 and 1/2 cups of vegetable stock
Indian spices (turmeric, cumin, coriander or others of your choice)
1 cup of organic LIGHT coconut milk (this gives the soup its exotic flavour!)

*Optional: 1/2 cup dry, uncooked organic  red or brown lentils ** (adds excellent source of fiber that you don't even know is there)

Yogurt (organic) and fresh slivers of basil leaves for on top of the soup when you serve it

Step 1: Heat oil in a large casserole pot or dutch oven. Add diced celery and chopped onion. Cook for 3- 5 minutes.

 Step 2: Add in chopped carrots and potato and cook for 2 minutes more in oil. Add in the grated fresh ginger, and salt and pepper.  NOTE: if you like a spicy soup add in some chili pepper (I add half a chipolte chili personally, which I cut into slivers). Also add in some Indian spices (1 tsp of each minimum)  like CUMIN, TURMERIC, CORIANDER)  and some red dried LENTILS (for extra fiber and nutrition). Then add in the vegetable stock, bring to a boil and simmer for about 20 minutes or until carrots are softened. Take off heat and allow to cool a bit.

Step 3: Blend this mixture in blender until pureed and smooth. MAKE SURE LID IS ON GOOD AND TIGHT. It should only take 1 minute. Return to pot, and heat gently over medium heat for a few minutes. Add in the coconut milk and serve immediately with warmed halah bread (egg bread).

Bon appetite and good luck to any virus that isn't knocked down after this incredible immune boosting soup is ingested!!

Creamy butternut Squash soup

This recipe tastes delicious and is so easy to make.... you won't have any excuse but to stop buying pre-made soups...

Ingredients:
one butternut squash, peeled, de-seeded (scoop out seeds with a ice cream scoop) and cut into large chunks
1 tablespoon of olive oil or organic coconut oil
3/4 cup 15% organic cream
1/2 a large onion, chopped
3 cups of vegetable stock (made with organic bouillon- see photo below)
herbs (thyme, oregano)
1/2 a fresh lemon

Step 1: Boil the chunks of butternut squash in a pot of boiling water for 20 minutes or until cooked and soft, but not too soft. (alternatively I know you can cook it open faced in oven as well). Drain in a strainer.

Step 2: Heat one tablespoon of olive oil in a large casserole pot or dutch oven and saute onion until clear in color. Add in chunks of cooked squash, some dried herbs (like thyme and oregano, basil) and heat over medium high heat for 1 minute.

Step 3: Add the 3 cups of chicken stock and heat for 10 minutes over medium heat. Remove from heat and allow to cool. If very hungry, cool it faster by putting pot in freezer or by an open window for a few minutes.

Step 4: Blend mixture in blender until smooth ( make sure lid is on tightly!) and return to the dutch oven.

Step 5: Add in the cream and the juice from the organic lemon. Add salt and pepper to your taste. Stir  and heat gently for a few minutes.

Serve with toasted ciabatta bread sprinkled with cheese.

Sopa cremosa de tomato malvados! Creamy tomato soup (with roasted almonds!)

This quick and easy creamy tomato soup tastes delicious because of the roasted almonds in it!
A perfect soup on any night, rainy or cold... and it will give your the necessary nutrients to beat a cold or keep one away!

Ingredients:
One can of organic tomatoes (28 oz)
3/4 cup of organic milk (hormone free) or 15% cream (organic)
1 tablespoon of organic coconut oil/butter or/olive oil
3 1/2 cups of chicken stock or vegetable stock*
(*made with one tsp of bouillon for every cup of boiled water)
1/4 cup of ground toasted almonds

Step 1: Put almonds on a baking tray and roast at 300 degrees until just browned. Let cool and then process in a food processor or blender to form a smooth, grounded blend. Set aside.

Step 2: In a large soup pot or dutch oven, heat the organic coconut oil/ butter or olive oil on med-high heat. Add can of tomatoes (including juice) and heat until tomatoes start to break up. It takes about 10 minutes.

Step 3: Add the 3 1/2 cups of chicken stock  and heat for 5- 10 more minutes. Take off burner and cool. Then blend in a blender for 1 minute.  NOTE: If the liquid is still warm to hot, make sure lid in on tight and hold down before blending the mixture)

Step 4: Put the soup pot in the sink. Pour out the blended tomatos and chicken broth through a strainer to remove skins and seeds. Put back on burner and heat gently. Add the cream or milk and roasted ground almonds. Stir and serve immediately or keep on low heat with the lid on until ready to eat.

 Serve with a grilled cheese sandwich and a dill pickle!

Buen provecho!