Curry Carrot Soup-Shared by Chef Sasha

“Now that I’ve told you most of my culinary secrets you know I’m more of a creep on the internet rather than a chef (this one is brought to you via your highness Rachel Ray), but anywho, here goes another one….”- Sasha

Curried Carrot Soup (6 servings)

What you’ll need:

  • 1 tablespoon extra virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 1/2 pounds packaged baby carrots, from produce section
  • 6 cups chicken stock, available on soup aisle
  • 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder (curry powder is what I have… thank you, Trader Joes)
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • Coarse salt

How to make it: (Original)

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings.

How to make it with ALTERATIONS a la Sashie:

I used whole carrots because they are cheaper and I heard baby carrots are soaked in lye or chlorine as a preservative and whole carrots were on sale for 75 cents but I digress. If you follow the recipe after blending the carrots/onions what you will get resembles mashed potatoes more than soup and you will have to add more chicken broth/water and seasonings to taste. Beware when using chicken bouillons or broth, the first time I made this was with chicken bouillon which was very very salty and I had to dilute it later with water which was OK because it gave the desired soupy consistency. The second time I got chicken bouillon packets that were low sodium and after diluting the carrot/onion mash I had to re-season everything to taste because I felt it was a bit bland. Also, I don’t even have cayenne pepper and I’m cheap so I used chile powder, paprika, and red pepper. It works.


Spaghetti Squash with Meat Sauce – Shared by Amanda De La Vega

It's healthy, really easy to make, and oh-so-delicious.

It’s healthy, really easy to make, and oh-so-delicious.

What you’ll need:

  • 1 spaghetti squash
  • 1.5 lbs ground organic/grass fed beef
  • 4 slices nitrate free/sugar free bacon, diced in small pieces
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 can organic coconut milk
  • ½ – 1 cup organic strained tomatoes (tomato sauce)
  • Nutmeg
  • Basil
  • Parsley
  • Salt and pepper

How to make it:

  1. Cut the spaghetti squash in half and brush with coconut oil; roast in a 400 degree oven for about an hour.
  2. In a large sauté pan brown the meat.  Remove the meat from the pan and drain the fat.
  3. In the same pan cook the bacon and onion.  When onion is translucent add garlic. Cook for about 5 minutes.  Drain the bacon grease leaving the bacon, onion and garlic in the pan.
  4. Add coconut milk, nutmeg, basil, parsley, salt and pepper – I don’t measure how much of the spices I add so do it to taste— I think I used about 1.5 teaspoons of each, less for the salt and pepper.
  5. Bring the coconut milk to a simmer and add the strained tomatoes.  Cook for another 5 minutes. You can add more tomato sauce depending on how tomato-y you like it.  I wanted more of a white sauce so I put less tomato.
  6. Add meat back into coconut milk/tomato sauce and cook until hot.
  7. Serve over spaghetti squash
  8. Top with a fried egg if you know what’s good for you