Creamy Carrot Lemongrass Soup

I thought I was excited to share my butternut squash soup with you last week, but I’m even more excited about this one. Another orange-hued soup to give your skin that summery tint you need in February. Kidding! Maybe…

Carrots have a high sugar content, so I think they’re best cooked with savory flavors to tone down sweetness. The beautiful thing about vegetables is that they really don’t need much to be delicious. Just a bit of this and a touch of that and you’re good. That way you don’t lose the flavor of the precious vegetable!

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Creamy Carrot Lemongrass Soup

  • 2 tbsp. coconut oil
  • 1 small onion, diced
  • 1 lb. carrots, peeled and chopped
  • 1/2 tbsp. salt, divided
  • 4 cups vegetable stock
  • 1/2 cup coconut milk
  • 1 stalk lemongrass, top half cut off then thinly sliced
  • 1/2 tsp. turmeric
  • 1/2 tsp. pepper
  1. In a large stockpot, add the coconut oil over medium-high heat. When the pan is hot, add the onion, carrots, and 1/4 tbsp. of salt. Sauté, stirring occasionally, for about 10-12 minutes or until vegetables are golden brown.
  2. Add the stock, deglazing and scraping the brown bits from the bottom of the pan. Add the coconut milk, lemongrass, turmeric, and pepper. Reduce heat to medium-low.
  3. Let simmer for 25 minutes or until the carrots are fork-tender.
  4. Remove the lemongrass stalks and transfer soup in batches to a blender or food processor to puree. Alternatively, you can use an immersion blender.
  5. Add remaining salt to taste, and stir. Serve immediately.

I loved this so much I made it twice in a week. Now I know I need to just double the recipe and freeze some for later. The first time I made it, I made the mistake of not removing the lemongrass before I pureed it. Let’s just say that every few bites of soup had a lovely strand of lemongrass it it. Thank God I wasn’t serving it to anyone.

In this weather, hot soup is so comforting. But I have a feeling that this would be just as good chilled in the warmer weather. You can serve this with warm, toasted bread or as an appetizer to a roasted chicken dinner. To enhance the coconut flavor, I topped mine with some unsweetened coconut flakes. I liked the added crunch!

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Loving Lately…

Thank you all for the sweet comments on instagram regarding Whole30. I’m so pumped to have finished and I appreciate your encouragement along the way. If any of you are also doing the challenge, now or in the future, please feel free to ask me to be your “sponsor.” I’d love to help someone else on their journey. icon smile Loving Lately...

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As excited as I was for a champagne toast for with my breakfast, I actually didn’t do it. It didn’t feel right! Something about toasting by myself (ha!) or it being 8am made me rethink that decision. Or it may have been the fact that I had simply gone so long, why restart now?

I did find pleasure in another beverage. Would you believe this Carrot Cake Smoothie from B.Good is dairy free!? Yup, the ingredients are:  carrot, orange, turmeric, banana, coconut milk, lemon, and cinnamon. Man I love that place!IMG 6857 e1424810208957 500x500 Loving Lately...

Speaking of orange things, when I was grocery shopping the other day I noticed my cart was full of the vibrant color. I have no worries about consuming too much beta carotene. I’m so freaking pale I could use some orange tint. icon wink Loving Lately...

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The tote bag I ordered from Old Navy arrived the other day and I’m very happy with it. It is so so cute in person and looks much more expensive than the actual $32 price tag. Plus, it’s reversible! It comes in peach/tan, mint/navy blue, and black/red. Go for the peach!FullSizeRender 11 500x500 Loving Lately...

Based on that purchase alone, I am more than ready for Spring. It finally stopped snowing here (thank goodness!), but last week was another wreck. The snow piles around my car were so high I had to get on top it of to clean it off. We’ve broken records at 100 inches. Ugh.

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Another purchase I’m so pleased with is my new flatware from Target. I have both silver and gold. Super pretty and inexpensive. I’m saving the good stuff for my registry. Ha.

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What are you loving lately? 

Stay tuned for another great soup recipe on Thursday!

Whole30 Challenge: Week 4 Recap

Holy moly. 28 days in, 2 to go. Well, technically as I write this I have one day left and I am THRILLED. I am mixed with emotions, just hours away from my final day.

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I’m quite excited about next week. But to be honest — and call me crazy — I’m more excited about the Reintroduction Phase than I am about being done. Say what?! It’s experiment time –one of the main reasons I decided to endure this challenge. I’m eager to see how my body tolerates what I’ve eliminated and if I should continue without it in my diet. This next phase works like this:

Day 1: Evaluate legumes, while keeping the rest of your diet Whole30 compliant. Evaluate how you feel, then return to Whole30 for the next two days.

Day 4: Evaluate dairy, while keeping the rest of your diet Whole30 compliant. Evaluate how you feel, then return to Whole30 for the next two days.

Day 7: Evaluate non-gluten grains, while keeping the rest of your diet Whole30 compliant.  Evaluate how you feel, then return to Whole30 for the next two days. 

Day 10: Evaluate gluten-containing grains, while keeping the rest of your diet Whole30 compliant.

You can choose the order in which you reintroduce the groups, but cannot mix them on the same day. That way there is a control and you will feel how that group affects you. Make sense? Read more here.

Alcohol and sugar, though previously eliminated, are not part of this phase. You are free to reintroduce however and whenever you please. So for me that’s Day 31, ha! I wasn’t kidding when I said I’ll probably have a champagne toast for breakfast. And as far as reintroducing legumes goes, you BET I am having hummus first thing that day. Does hummus go well with eggs? Because that’s happening.

Back to Week 4. This past week wasn’t that much different food-wise, but wow, my energy changed. On Day 25 I jumped out of bed and started unloading the dishwasher. Um, what? As if that was an exciting activity to do in the morning.

I fall asleep so fast and am waking up around 7-7:30 a.m. without an alarm clock. If you know me at all, this is huge. I am not a morning person. Another thing that has drastically improved is my anxiety. I’ve had it off and on since college, but it significantly improved during Whole30. The only time I notice have any issues is when I’ve had caffeine, even just a little.

My next recap will cover the reintroduction phase, then I’ll write one more on my overall thoughts on the program. Stay tuned!

And on Tuesday morning, let’s have a virtual toast! icon wink Whole30 Challenge: Week 4 Recap

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The Friday Five 2.20.15

1. Reading: I’ve got another great cookbook for you. Check out The Vibrant Table by Anya Kassoff.

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From Amazon: The Vibrant Table is a feast for the senses. From small sides to savory meals and sweet indulgences, each nourishing recipe tells a story of a balanced and well-fed lifestyle, centered around the family table. Amaranth Pumpkin Porridge, Fingerling Potato Pizza, Squash Blossom Quiche, Roasted Plum Ice Cream, Swirled Acai Cheesecake—you will never run out of inspiration for enjoying whole foods at any meal.

2. Watching: My friend Rick sent me this funny video the other day. I was so surprised that it was released by the actual brand and not some other site! Those people clearly have a good sense of humor.

3. Listening: I really like Tove Lo’s new song “Talking Body.” It’s super catchy.

4. Bookmarking: I will probably stay on a mostly paleo diet after whole30. I really like how I feel and want to maintain these awesome energy levels. The good news is I can have treats. These Chocolate Brownie Bites look really good. And easy!

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5. GIFs!

me, currently, on day 27 of whole30

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my first sip of wine after whole30 is over

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how i plan on reintroducing dairy

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and legumes

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and then gluten

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oh, and sugar.

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have a great weekend!!