And just like that, we are a family of four. Little Isac is one week old tonight. Luise gave birth to him in our home. He was delivered under water and into the arms of the bravest, strongest and most beautiful mother I know. Isac is a cute and calm little fellow that spends his days grunting around on our chests, eating and then dozing away in sleep. We are spoiling him with hugs and kisses and eventually we will also spoil him with home cooked food that makes him a healthy and strong plant eater. Thank you so much for all your cheering comments on Instagram, we are so happy to feel your support and love. Now take a look at this lovely little bug.
We could go on and on about him forever, but we actually also have a new recipe for you. It is almost tradition for us to create a new yellow/orange soup every year. We have done lentil soups, sweet potato soups, pumpkin soups and orange soup. Today we are sharing this warm, smooth and creamy carrot soup spiked with tomatoes, coconut milk and turmeric and topped with a corn ceviche loosely inspired by one of Sprouted Kitchen’s recipes. The corn adds a really nice texture to the soup and a fresh twist in flavour. If you are looking for a recipe to start off autumn with, this soup is quite perfect.
This is also a great recipe if you are on a budget. Carrots are always cheap to buy, but now, when they are in season they are extra frikkin’ delicious. Make a huge batch of this soup and fill the freezer with it. I am sure we have mentioned this before, but it’s worth mentioning again: Using seasonal ingredients is a great way to eat good organic vegetables without paying a fortune. Plan what you cook after which seasonal ingredients that are cheapest.
Carrot, Tomato & Coconut Soup
Serves 4-6
1 tbsp cold-pressed coconut oil or olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tsp ground turmeric (optional)
10 medium size carrots, rinsed and sliced
1 can (400 g / 14 oz) plum tomatoes or approx. 5 chopped fresh tomatoes
water, enough to cover
sea salt & black pepper
1 can (400 g / 14 oz) full fat coconut milk or any plant milk of choice
Heat oil in a pot. Add onions, garlic and turmeric and sauté until soft and fragrant. Add carrots and tomatoes and cook for a minute or so, while stirring. Now add water, sea salt and pepper, cover and let simmer for 15-20 minutes until the carrots are tender. Meanwhile prepare the corn topping. When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping and a drizzle of olive oil.
Raw Corn Ceviche
2 fresh corn cobs, husks removed
4 sprigs flat-leaf parsley
juice from 1-2 limes
1 tbsp cold-pressed olive oil
sea salt & black pepper
Cut off the corn kernels from all sides. Chop the parsley. Place in a bowl. Combine all ingredients and season to taste.
Okay, just one last photo of him. Because those lips are made for kissing!
141 Comments