Any on their New Year resolution flow? I’m not a big fan of making resolutions, it just feels like a setup for failure. My mom and I were having an awesome conversation this morning about the difference between hope, faith and trust.
It sounds like it’s pretty much that same shit, right?
Hope leaves a little twinge of doubt. “I hope I get the job.” or “I hope it all works out.”
Faith is a step onward and upward but still has some minimal belief that there is a possibility something won’t happen or show up or workout.
Trust is completely about surrendering. I trust that Universe has my back. I trust that the right job is coming. I trust that my body knows what is best for it.
This is all, of course, a matter of perspective. It can mean different things for different people. But to me, it really makes a ton of sense. Being hopefully isn’t a negative thing but I would rather wholeheartedly trust that my life is taking the right course and that I am doing all the right work to making this life positive, uplifting and amazeballs af.
Okay so what in the fudge muffins does this have to do with this post and resolutions?
Well, this year I’m back to focusing on recipe testing and fully devoting myself to working on two cookbooks.
So this is really my biggest intention for the year. Not a resolution. An intention. I am not hopeful or have faith, I trust that this is the right thing to do (if you know of any literary agents or publishers that dig ma flow, lemme know yo). And besides, recipe testing has its perks and really results in some awesome weird a** combinations.
This is where this recipe was born. I felt a tad bit toooooo selfish keeping this to myself.
I’ll be honest, I’ve NEVER made carrot soup but when hubby and I were on our honeymoon we had a delicious creamy carrot soup that ultimately had me questioning my current standings on this soup.
And boom. This sexy thang was born.
Creamy Curried Carrot Soup
Total time: 45 minutes
What You Need:
- 1 to 1 1/2 pounds of medium (smallish) carrots (mixed colors and sizes are cool too), sliced in half
- 1 sweet potato, cubed
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon of ginger, chopped/minced/pulverized
- 1/4 cup cilantro, roughly chopped
- 2-4 tablespoons of coconut oil
- 1 tablespoon (or more if you want it spicy) of fermented chili paste (or non-fermented, whateva you like)
- 2-4 cups of water or veggie broth
- 1/2 can full fat coconut milk
- Salt, pepper to taste
- Lime juice for garnish
How You Make It:
- Preheat your oven to 400 degrees F.
- Prepare a baking sheet with foil. Spread out carrots and sweet potato. Proceed to rub rub rub 2 tablespoons of the coconut oil over these babies.
- Proceed to roast for 20 minutes or until sexily golden.
- Meanwhile, in an appropriately sized soup pot, sautee garlic, onion and ginger in coconut oil. Let it get fragrant and awesome.
- Stir in chili paste and season with more salt if you feel it’s necessary.
- Whisk veggie broth or water into the pot and bring to a boil.
- Once boiled, simmer on medium heat until your veggies are ready.
- Remove your veggies from the oven and slowly add to the liquid. Cook for about 15 minutes.
- Carefully remove soup from heat and pop soup (either in batches or all at once, just be mindful of heat) into a blender. Blend until creamy and return to pot.
- Pour in coconut milk and turn on the heat for about 5 minutes. Stir frequently to make sure it’s incorporated.
- Garnish with lime juice and cilantro, maybe more salt, if ya wanna do that 😉 or maybe some chili paste.
Now, how delicious is that?!
Peace, love and NO beef!