Category: Soups

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Carrot Ginger Soup with curry yogurt crema

Who doesn’t love soup? I know I do and now that I can make them I enjoy them even more. Yes you read that right “now that I can make them” it was my 2020 goal which I accomplished. When I first started I couldn’t get the right consitancy but after a few fails I finally accomplished the art of making soup. Cooking is its own art my friends and its the only “art” I can say Im really good at. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Servings: 4 bowls Cook time: 30mins Prep time: 1hr

Ingredients

  • Carrot 8Lg
  • Onion 1/2cup
  • Shallots 1/2
  • Garlic 3 cloves
  • Ginger 4tablespoon
  • Salt to taste
  • Pepper to taste
  • Cumin 1tablespoon
  • Fennel seeds 2tablespoon (you can substitute for fresh)
  • Veggie broth 3cups
  • Coconut milk 1/3cup
  • EVOO 2tablespoons

Curry yogurt crema: 2tablespoon greek yogurt, 1tablespoon curry, 4tablespoon water and dash of paprika.

Mix all in a bowl until a liquid like consistency and set aside to garnish the soup.

Garnish: Walnuts & cilantro

Directions

  1. Start by chopping all your veggies, they don’t have to be in perfect or same size as you will blend it all together.
  2. Heat your pot with the olive oil, once its hot add in the onions, garlic, shallots and all your spices and cook for about 5-8mins until translucent.
  3. Add in your chopped carrots and cook for about 5mins, while you continue to mix all the veggies together. Add in your veggie broth and cover and bring to a high boil.
  4. Boil the soup on high for 15mins and then simmer until the carrots are fork tender.
  5. Pour everything into a blender or you can use a hand immersion and blend everything together. It should be a puree consistency, give it a taste and add more S&P or more fennel if needed. Trust your taste buds.
  6. Pour puree back to pot and add 1/3cup of coconut milk cover and let it simmer on low for another 10mins.
  7. In the meantime cut your cilantro & chop up your walnuts.
  8. Once ready to serve, grab a bowl. Add in soup, drizzle the yogurt cream, add in the chopped walnuts and top it off with cilantro. (These are my recommanded garnishes, you can do your own. Maybe mint vs cilantro or example).
  9. Enjoy!!

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Turkey Chili

Who doesn’t love a good chili? This turkey chili is so easy to make. Few ingredients and add to crock-pot and let it cook for 4hours on low. Add your favorite toppings and have leftovers for days! Great for a cold day. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 3 tsp bacon fat
  • 1/2 red onion
  • 2 celery sticks
  • 2 carrots
  • 2-3 cups Ground turkey
  • 1 can of Pink beans
  • 1 can of Pinto beans
  • 1 can of fire roasted tomatoes
  • Spices : salt & pepper, cayenne pepper , onion powder , chili powder & paprika

Directions

  1. Cut onions, celery & carrots. Cook in bacon fat until tender and light brown. Add in ground turkey
  2. In large pot cook the turkey and veggies for a few minutes until turkey is fully cooked. Turn on your crock pot and set on LOW.
  3. Throw in the veggies and turkey to crock pot, open the cans of beans and fire roasted tomatoes. Add in to crock pot with the turkey and veggies. Add in all the spices and mix well. Cover and cook on low for about 4hours.
  4. Once ready – serve in a bowl and add in your favorite toppings I.e jalapeños , cheese & jalapeños. 
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Chicken Noodle Soup

Ingredients

2 Large carrots

2 BREASTS OF CHICKEN

2 celery sticks

1 yellow onion

Fresh ginger (as much or little as you like to use. 1 piece goes a long way)

Salt & Pepper

1 32oz of chicken broth

½ of a 32oz of vegetable stock

2 cups of noodles (which ever one you prefer, I like the curly one).

Fresh parsley, or cilantro if you like that better

3 large potatoes (cut in small cubes)

DIRECTIONS

  1. Season chicken breast with salt and pepper
  2. Heat up oil in Dutch oven (or pot you will be using) 
  3. When oil is hot, throw in chicken breast to cook and brown a little on both sides. While cooking the chicken, start cutting your veggies and set them aside. 
  4. Once chicken is cooked take out of pot and set aside. Using the oil that is already in the pot and some fat from the chicken. Throw in the onions, carrots and celery. Cook until a bit tender (make sure not to overcook them. You don’t want too soft of a veggies). 
  5. On another pot, start boiling water for your noodles. I personally like to cook my noodles separate so I can control more of the texture. I don’t want soggy noodles. 
  6. Once veggies are cooked, pour in your chicken broth and vegetable stock, bring to a light boil. Add the potatoes at this time. Lower temperature to medium and add back the chicken. Cover pot and simmer for about 35 mins on low. 
  7. Take chicken out and let it set for a few minutes so you can cut it into smaller pieces.
  8. Noodles should be cooking and once ready pull out of water and set aside.
  9. Once chicken has been cut, throw back in pot. Add in your fresh ginger if you are using it. Add in your fresh parsley or cilantro and add in your noodles. Let simmer for another 10mins and check for taste. Add salt if needed (you always want to add your salt at the end).