Creamy Thai Carrot Soup with Basil

Creamy Thai Carrot Soup with Basil

1/2 of a large yellow onion, chopped

3 clove of garlic, diced

1 pound carrots, scrubbed or peeled and chopped (4 cups)

salt and Pepper

2 cups Veggie Stock + 2 cups water

1/3 cup creamy or crunchy salted natural peanut butter

2 teaspoons chili garlic sauce (I didn’t have this and it was fine without)

Toppings: Fresh basil, cilantro, or mint; coconut milk; brown sugar or honey, Sriracha hot sauce

Coconut or Olive Oil for sautéing

  1. Heat a large pot over medium heat.
  2. Dice onion and garlic.  Add to pot with 1 Tablespoon oil.  Add carrots and cook for 5 minutes.
  3. Season with a healthy pinch each of salt and pepper then add veggie stock and 2 cups of water and stir.
  4. Bring to a low boil, then reduce heat to simmer.  Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).
  5. Transfer to a blender (or use an immersion blender) and blend until smooth and creamy.  (Cover with a towel in case your lid leaks)
  6. Add peanut butter and chili garlic sauce to the blender and blend to combine using a ‘puree’ or ‘liquify’ setting if you have it.
  7. Taste and adjust seasonings as needed.  For a touch of added sweetness, add a Tablespoon or so of brown sugar, maple syrup or honey.  Add more chili garlic sauce for more heat.
  8. Serve immediately with fresh basil or herbs of choice.  A drizzle of coconut milk will add a creamy, sweet touch.  Serve with sriracha for extra heat.
  9. Adapted from:www. minimalistbaker.com
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Brown Sugar and Mustard Glazed Salmon

Brown Sugar and Mustard Glazed Salmon

2   6 oz. salmon fillets

1 teaspoon of salt

1/2 teaspoon of pepper

2 garlic cloves, minced

1 Tablespoon of mustard

1 Tablespoon of brown sugar (will try honey next time)

1 pinch of red pepper flakes

1 1/2 Tablespoon Oil (I used Avocado)

lemon or lime wedges, to garnish

  1. Preheat the oven to 400 degrees.
  2. In a bowl combine the salt, pepper, minced garlic cloves, mustard, brown sugar, red pepper flakes and oil until a paste has formed.
  3. Liberally season the fish with salt and pepper.  Then smear the paste onto the flash side of the fish.
  4. Heat a cast iron skillet (or oven safe) on the stove and then add a bit of oil to the pan.  Cook the fish skin side down first until it’s golden brown on one side, then flip and place in the hot oven to cook through.    Cook until the desired temperature has been reached. (mine took about 9 minutes)
  5. Garnish with fresh lemon or lime wedges.  Recipe adapted from Darius DariusCooks Williams.  I really like this method of cooking salmon!