Every year people start their new year with resolutions. I have never been one for them. Even if I make them, I don’t usually stick with them throughout the whole year. Let’s be honest, life happens. I lose sight of what I was trying to achieve. I get distracted with the many, many curveballs that life (i.e. the Marine Corps) throws at me. I know I am not the only one it happens to. Ok… maybe not the Marine Corps part. All being said, I do spend New Years Eve making HOPES for the year to come. Almost every year, I tell myself to try to put better food into my body. I try to eat healthy most days, but there is always room to improve.
My husband occasionally dabbles with eating a vegetarian diet. Usually a month or two out of the year. He is also a gym junkie. It is part of his job. He swears though that those months that he is vegetarian, that he feels much better. He feels quicker than usual, mentally and physically. So during those months, I am usually on a quest for a clean, vegetarian meal. I don’t mind eating vegetarian. I usually eat what he eats, but also cook something for the kids because they are hard-core carnivores. Exhausting.
Anywho. This year I decided to try it with him. I can’t guarantee that I won’t have small amounts of meat here or there, but I have done pretty good with eliminating most meats from my meals. I try to get my protein source from as many plants or legumes as possible. We are still eating eggs and milk, so we include greek yogurts etc. for some proteins, too. Just something to include as many fruits and vegatables in my diet as I possibly can. All in the quest for health. Who knows, maybe I will like it and we become vegan. Let’s not get too ahead of ourselves though.
Carrot Coconut Curry Soup
- 2 tbsp. olive oil extra virgin
- 1 yellow onion diced
- 1 cup carrots shaved and diced
- 3 garlic cloves minced
- 1 tbsp. red curry paste
- 1 tbsp. cumin
- sprinkle crushed red pepper flakes as spicy as you'd like
- 1 cup chicken broth or veggie broth
- 1 1/2 cups coconut milk
- 1 tbsp lime juice
- Toppings EVOO, crushed red pepper flakes, cilantro
Heat oil in sauce pan or soup pot over medium-high heat for a few minutes. Add in onions and carrots and sauté for 5 minutes, or until the onions become translucent. Add in garlic, and sauté for a minute. Then add in red curry paste, cumin, and red pepper flakes. Season with salt and pepper to taste.
Add in broth and coconut milk and bring to a boil, then simmer for about 10 min or until carrots have softened.
Take soup off heat, and let cool slightly. Blend soup in blender or use and immersion blender to puree. (I personally used my Vitamix blender on the soup option.) Add in lime juice and blend a little more. I seasoned with a little more salt and pepper, too.
Pour into bowls. Garnish with more olive oil, red pepper flakes, and cilantro.
I promise to start posting more recipes with better step by step instructions. It is another one of my “Hopes” for the year.