If not, you’re probably like “ew, no. That sounds gross.”
And if you have, you’re probably like, “ew, no. That shit is bland.”
Which it usually is. But I have discovered something this weekend: the bland carrot soup makers of the world are just BAD at making carrot soup. If you throw some spices, some creamy coconut milk, and a little lemon juice, carrot soup is rad.
Plus, once you have your delicious, warm carrot soup in your bowl, you can pour some extra coconut milk in there to make some cool latte-esce designs and pretend you own a fancy restaurant that Gorden Ramsey would come to and not yell at you about.
Am I the only one with that dream? I can’t be. Can’t you just imagine having a place where he just sat down, ate your food, and genuinely didn’t have anything bad to say about it? I’d cry.
Back to the soup.
Try it out!
Coconut Carrot Soup
1-2canscoconut milkto taste
2tspsaltor to taste
2tsppepperor to taste
Chop vegetables as necessary.
Bring yellow onion and carrots to a boil in vegetable broth, and turn to a low simmer until soft.
Blend onion, carrots, and broth in blender for 30-45 seconds, until smooth.
Pour blended mixture back into pot and add coconut milk, curry paste, salt, and pepper to taste preferences.
Add coconut milk to the top to look pretty or just eat it up!
PRO TIP: Serve with some toasted sourdough bread. It's so dang good.
Do you ever just go to sleep with every intention in the world of going to your 8am Psych lecture but then your husband accidentally sets alarms for 5:00am AND 5:30am, waking you up both times; when you finally fall asleep again, your husband has a sleep spasm and accidentally flails his arm into your face to jolt you awake again; you decide to just wake up a little later and skip a shower to get to school on time; and you wake up for a last time to your dog literally vomiting on you (he ate too much too quickly -_-), THEN PEEING ON YOU?
Because I just had that morning. It sounds like a goddamn movie right? A goddamn horror movie. (more…)
Since moving down to California, I have been downright lonely. I have my husband, and he is pretty fab, but nothing beats the happiness of hanging out with a group of friends. Luckily for me, one of my best friends in the world has been preparing to move from our hometown down to California as well, and not just anywhere in this massive state. She moved in thirty minutes away from us. HOW IS THE WORLD SO BEAUTIFUL?
After giving her over twenty fours to unpack (more than enough time), we pleaded her to come hang out with us for an afternoon. Which turned into a night. Which turned into three nights. And I had so much fun with her that I’m experiencing a kind of post-fun blues now, but I’m resolving some of that blues by doing some of the fun things that we did together, like working on our Etsy accounts (mine is filled with food puns, hers with vintage sweaters) and eating these black forest pancakes. (more…)
I don’t know about you, but the best kind of meal is one that gives me an excuse to add gravy to it.
For example, the mashed potatoes that I have had as its own meal three times this week (so far). I’m showing you today my absolute favorite gravy recipes that I add to just about anything that I can, including mashed potatoes, roasted veggies, and everything served on a thanksgiving plate. Sure, it’s long past thanksgiving, but that doesn’t mean it’s ever a bad time to share a cool gravy tutorial.
I wasn’t sure what to title these because I know that there are so many different names for the same bars: magic bards, hello dolly bars, and seven layer bars. But more than name confusion, I didn’t even know if I should call them by their original name because at this point they are WAY more than that. In addition to the traditional chocolate, pecans, coconut, and sweetened condensed milk, I packed in here some peanuts, almond slivers, pretzels, white chocolate chips, and caramel. PLUS, I exchanged the graham crust for a gluten free almond-date base.
But the real star here is the sweetened condensed coconut milk.