Carrots, Onions and Potatoes are probably the most common vegetables to have in your kitchen. This Carrot Soup recipe can turn these “normal” veggies into a bit of a fun and exciting dish. I think that it is good to have this kind of dish in your repertoire.
It is getting cold here in Australia. This soup hopefully help you and your loved ones to warm up.
Ingredients: (Serving 4-5)
5 Carrots – roughly chopped
1 Onion – roughly chopped
1 Potato – roughly chopped
1 clove of Garlic
1 Bay Leaf – bend in half
700ml of Vegetable Stock
¼ Teaspoon of Cumin Powder
¼ Teaspoon of Turmeric Powder
¼ Teaspoon of Nutmeg
140mlof Coconut Cream
A pinch of Sea Salt
1 bunch of Coriander – roughly chopped
- Place carrot, onion, potato, garlic, bay leaf and vegetable stock in a pot. Heat it over medium heat and bring it to the boil. Once it is boiled, reduce the heat to low/medium and simmer it for about 30 minutes, or until the carrot becomes very soft and is breakable with a fork.
- Remove it from the heat and puree it with a hand mixer.
- Reheat it over a low heat. Stir cumin, turmeric and nutmeg into the puree. Add coconut cream. Season with sea salt. If the soup is too thick, add a little bit of water to make the soup your desired consistency.
- Top with coriander and serve while warm.
This homemade chicken ham is super easy to make and super versatile. Make it during the weekend and you can use it for sandwiches, chicken salad or just serve it by itself as an appetiser – you can use it in many ways! In this recipe I used dried basil, but you can use your favourite herbs. This is “ham” so it can last for about a week in the fridge.
Hope you enjoy!
1 Chicken Breast – about 300g, boneless, skinless
3/4 Teaspoon of Sea Salt – about 5ml
3/4 Teaspoon of Brown Sugar – about 5ml
1/2 Teaspoon of Dried Basil
A pinch of Black Pepper
- Rub sea salt and brown sugar into the chicken breast.
- Sprinkle dried basil leaves and black pepper over the chicken evenly.
- Wrap the chicken with plastic wrap very tightly . Make sure that there is no air inside. Let the chicken rest over night in a cooler place of the fridge.
- Next day, take the chicken out from the fridge and unwrap it from the plastic wrap. Then wrap it again with new clean plastic wrap tightly, like a candy wrapper. Tie up each end with a rubber band. Make sure that there is no air inside.
- Boil water in a pot. Place the wrapped chicken in the pot. Reduce the heat to low/medium. Keep cooking it for 20 minutes. While cooking, turn the chicken occasionally.
- Turn the heat off and let it sit for about 3 hours or until the water has cooled down.
- After 3 hours, remove the chicken from the pot and get rid of water inside. Wipe moisture around the chicken and wrap it with new plastic wrap. Place it in the fridge over night.
- It is ready to eat the next day. Unwrap and slice the chicken thinly to serve.