Carrot Soup

Free From: dairy, egg, peanut, nut, fish, shellfish, soy, sugar, animal product, animal by-product.

I left the house pretty early one morning and it felt like the cold air slapped me across the face! It was a nice way to wake up. Comfort foods came to mind as I thought about what to make and how to make it. Got home later that day, opened the fridge, saw the bag of carrots I’d purchased forever ago, rolled up my sleeves and got to work {even though they’re organic, I’m surprised how some produce stays ‘fresh’ passed a few days}.

Soup is one of those foods that’s synonymous with fall and chillier weather {notice how I didn’t mention the ‘w’ word…if I don’t think about it, maybe it won’t happen!!}. Holding a hot bowl of soup in your hands brings such comfort and a sense of relaxation to the mind and body. Soup is so wonderful because of its convenience, simplicity, health benefits, and heartiness. It’s also comforting, easy to digest, has the ability to fill you up without weighing you down, and of course it’s absolutely delicious.

I have a little ritual with soup. First I have to be in comfortable clothing. Elastic waistbands anyone?!  Then, I pour the soup into my bowl, sit down on the couch, and inhale the beautiful steam, taking in all the aromatic flavours emanating from it. My worries are washed away for that little moment, and I dive into my bowl of soup. How do you enjoy comfort foods? I’d love to read about them :)

Originally, I had planned on making butternut squash soup but when I got home and saw that bag of carrots staring at me, I decided to go with it instead…and I mean come on, all that beta carotene in one bowl! That’s goodness right there. The ingredients are likely already in your fridge and more simple of a recipe I can’t think of.

Munsur wasn’t a fan of this one. He kind of liked it but said he “more didn’t like it than like it”. Sofia and my husband loved the soup, and so did I. Munsur’s going through a food phase where he only wants to eat the same things. Trying new foods is out of the question, even though he still does because he knows he’d have to go to bed on an empty stomach otherwise. I feel bad sometimes. I wish I could just make him whatever he likes when he doesn’t like the foods I make, but then I wouldn’t be doing him or myself a favour. Parenting ain’t easy. *sigh* But it’s still wonderful :)

I made this soup twice, once with quinoa flakes and the other time with quick oats and I have to say that I preferred the taste and texture of the oats better. It thickened the soup nicely and it gave it a slightly sweeter taste; versus the nutty flavour you’d get with quinoa. But both were equally good so I’m leaving it up to you if you’d rather go gluten and wheat free or not. I also decided to add coconut milk to make it creamier. Either way, make it and enjoy every last deliciously warm sip.

And don’t forget to share your pics by hash-tagging #nodairynocry on Instagram! You can also find me on Facebook @nodairynocry and on Twitter @lailasbeinati – Or you can always share your thoughts in comments below! Happy soup making! :D

Instructions

1. Have onions and carrots peeled and chopped.

2. Place oil in a pot on medium high heat. Add vegetables and allow to sweat for 5 minutes to get all the flavours out.

3. Add cinnamon and stir it in.

4. Then, add water and allow it to come to a boil. Once boiling, add oats and stir occasionally for approximately 4-5 minutes, until you notice the soup slightly thicken up. {It will thicken further as it cools}

5. Next, using a hand blender or a blender, purée soup until smooth or until desired texture is reached.

6. Finally add the fresh ginger and coconut milk and stir until fully one with the soup.
Season with salt {and pepper} to your liking.

Garnish with some unsweetened coconut shreds and/or chives for the extra flavour.

Bon appétit! xo