My reality... not so clean. Children running a muck, subsequently unraveling my latest accomplishments. Makes my eye twitch.
And then I find that happy place in fresh clean, easy food. Something so euphoric I melt, and a great healthy escape from the days' mayhem. Oh, yes please.
I love coconut anything, put it in my food and I'm like a witch in a broom factory. Oh, did I tell you I'm a rabbit as well? I have an affinity for great tasting carrots, fresh and sweet. Glad that's out of the bag!
Today's recipe, adapted from Fast Paleo, creates a savory merger of both worlds. You can thank me later!
Bliss From Scratch | Printable Version
Precook chicken, cube or shred, set aside.
In a pot, bring carrots to boil over med-high heat. Let boil for 4-5 minutes, then reduce heat to low. Let simmer until just tender, set aside.
In a deep sauce pan, heat butter over med-high heat. Saute ginger and finely chopped onions until translucent. Pour in coconut milk, broth, and curry paste, mix well.
In a blender, add 2 cups of soup mixture and the strained carrots. Blend until smooth (be careful when blending hot soup!), pour back into the remaining soup mixture, stir until well combined. Add cooked chicken and stir.
Garnish with fresh cilantro, a must have for the symphony of flavors. Season to taste with salt and pepper. Enjoy a bowl of heaven!