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Traditional Irish Carrot Soup Gone Paleo

Posted Mar 23 2013 10:13pm
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Is anyone else as excited about the Boy Meets World spin off Girl Meets World? Oh man!! I follow the shows feed on Facebook and they just started filming!! Boy Meets World was one of my most favorite shows growing up. Last year, Tim and I got all of the seasons from the library and watched them. It amazed me how good, pure and wholesome that show was, which when compared to what’s on tv today, is like a stream in the desert. No kidding. I am pretty sensitive about what I watch and shows like BMW make me miss the gold ol’ days of tv for kids. Growing up is hard to do sometimes.

For St. Patty’s Day (which I never do anything on, although some year I think it could be entertaining to go to Kells) I made this traditional Irish Carrot Soup. I think sometimes I idealize life as an Irishman/woman. I had very romantic notions about this soup and its ability to transport me to jaw dropping cliffs and sea swept country sides of rolling green. And while I can tell you from experience that that does not happen, it is still a darn tasty soup, especially suited for this wacky cold weather we are enduring.

Maybe you could look at pictures of Ireland while you eat it or listen to celtic tunes on Spotify to enhance it’s Irishness? Here are some pics to get you in the mood….

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Traditional Irish Soup Gone Paleo

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Inspired by New Seasons Market

Ingredients:

2 pounds carrots

1 large onion (I used sweet)

5 cloves garlic

5 whole cloves

4 cups chicken or beef broth

2 tablespoons EVOO

1 tablespoon fresh lemon juice (totally used bottled)

Salt and pepper to taste

Full fat coconut milk or heavy cream

Minced parsley

Directions:

Heath the oil in a large sauce pan.

Add the carrots, onion, garlic, and cloves, and cook until the onion is translucent, 5-8 minutes.

Add 3 1/2 cups of the stock or broth, cover, and simmer, stirring frequently
until the carrots are very soft, 25 to 30 minutes.

Remove the cloves from the stock/broth and discard.
Transfer the mixture to a blender or food processor in batches and process until smooth.

Return to the same saucepan and stir in the lemon juice.
Season with salt & pepper and, if needed, thin with the remaining 1/2 cup stock or broth to thin it out if you want.

Serve in bowls with a drizzle of cream.
Sprinkle with minced parsley or place a sprig in the center of the cream.

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