real food. real life.
Rainy, icy cold Nova Scotia 'storm-day'.
Runny-nosed toddler cranking over incoming molars and the wrong colour cup.
Husband dying of 'man-cold'.
And a day to myself to actually think and catch up on life.
These ingredients made for a perfect January post and a gloriously soul soothing and sinus-clearing soup.
My day started at 6:02am. It was a beautiful start to a Tuesday. All schools cancelled!
So thankful for this day to catch up! Get some much needed items checked off the list, clean and you know, remember my life outside of owning a school. It's been such a wonderful whirlwind since September, but it's so refreshing to get reacquainted with who I am outside of teaching, business, and all that. It was nice just to hang out, in my house, walk the dogs, cook food, and be me.
I actually meant to make lasagna for supper tonight. But, I guess 'being me' took longer than I thought and before I knew it, it was crunch time for supper. Lasagna wasn't happening. But, I guess all the time spent being me reminded me that I love to cook and throw things together, so came this amazing soup that was definitely worth a blog post.
Perfect for this damp and dreary winter day. Perfect for satisfying the two lovely hungry beings I live with who were looking for something filling and healing. And, perfect for a quick, delicious, home cooked meal that makes you appreciate the days at home, surrounded by the ones you love and the things that make you you. :)
Carrot, Parsnip, & Lentil Curry Soup
Total Time: 30 minutes
drizzle of coconut oil
1 onion, diced
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 inch piece of ginger, peeled and minced (or 1 tbsp. ginger powder)
1 tbsp. curry powder
1 tsp. turmeric
1/4 tsp. each salt and pepper
2 tsp. honey
1 cup red lentils
2 cups vegetable broth
1 cup coconut or almond milk
Cilantro for topping, optional
Brown Rice or Quinoa for side, optional
What to do:
1) Medium heat oil with onion in a pot, saute until smelling good! About 2-3 min.
2) Add carrots, parsnips, ginger, curry, turmeric, salt, and pepper. Combine and cook for another few minutes.
3) Add honey, lentils, broth, and milk. Bring to a boil, stirring often to ensure lentils don't stick to the pot. Reduce heat to medium-low heat, maintaining a low boil, while lentils and veggies soften, about 20 minutes. Keep stirring often, checking if it needs more water to keep it 'soupy'.
4) Serve atop a bed of brown rice, quinoa or with a crusty piece of bread! Yum!!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
A Bit About Me...