Spicy Apple Carrot Ginger Soup

Easter is right around the corner!!

He’s coming – the master chocolate monster – except he’s not a monster.

The Easter Bunny.

Cute – fluffy – and filled with chocolate … what’s not to love?

And so you can save the sweet treats and let’s face it the calories for when the Easter bunny leaves behind his sweet surprised, let’s start the week on a healthy note.

Comforting.

Creamy.

Slightly Sweet – A little Spicy and  Oh so incredibly delicious.

Also, shall we discuss the amazing pop of colour?

I love it when delicious food looks as great as it taste … and that extra punch of added health benefits – - winning!!

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Carrot Ginger Soup

1 Large Red Onion ~ Chopped

4 Stocks of celery ~ Chopped

2 Gala Apples ~ Chopped

6 Large Carrots ~ Peeled and Chopped

1 Tbsp Ginger ~ Chopped

4 Cloves of Garlic ~ Chopped

1 Tbsp Fresh Thyme

1 Tbsp Fresh Rosemary

1/2 Cup Plain Yogurt

1 Tbsp Apple Cider Vinegar

1 Tsp Sriracha Sauce

2 Tsp Sea Salt

1 Tsp (each) Black Pepper , Paprika, ground ginger powder

4 1/2 Liters of Water

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Directions: 

In a large soup pot, bring the water to a boil.

Add onion, celery, apples, carrots, ginger & garlic. Allow to boil for 25 minutes.

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Add fresh thyme and rosemary. Allow to boil for an additional 10 minutes.

Remove from heat and blend 2 cups of soup to create a smooth – velvety texture. After every 2 cups, return to soup pot. Continue until all of the soup is as smooth as a bunny ;)

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Once all of the soup has been blended, return to heat. Add yogurt, apple cider vinegar  sriracha sauce, salt, pepper, paprika and ginger powder.

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Simmer for 10 minuets to allow the flavours to get to know each other.

Then, dig in!!

Besides keeping you healthy, I’m helping to sharpen your eyes so come next weekend when hunting season begins, you’ll be right on top of your chocolate game ;) 

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Have a great week, ladies & gents

xox

1000 Sand Moroccan Stew

Have you ever been sitting at the beach on a warm summers day – drink in hand – you’re in your cute two piece bikini ( this is a dream … just let me run with it) and then suddenly there’s a bit of wind and *gulp* you eat a mouthful of sand.

Dis.gust.ting.

I’m not to sure why I wanted to open this recipe with such a picture but let’s be honest … I needed to break the tension. I received e-mails from some of you who were worried, that I was missing in action. And for all of you, I love you.

For that same set you sent their love … I want to warm your heart with a blanket of this stew.

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Which is de.lic.ious. and actually tastes nothing like real sand. But has tiny little grains of couscous and tons of middle eastern flare … it’s sand stew … of the yummiest variety.

This is the type of meal, you let simmer all Sunday long … you let the flavours and smells permeate every corner of your home and leave your tummy talking until it’s ready. And in true stew nature, the longer it sits … the more delicious. 

1000 Sand Moroccan Stew

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Lamb

  • 3 Lbs Lean Lamb ~ Cubed
  • 1/2 Tsp Curry Powder
  • 1 Tbsp (each) Salt, Black Pepper, Ginger Powder, Onion Powder, Cinnamon, Cumin Powder, Ground Nutmeg
  • 1 Tbsp Honey
  • 1 Tbsp Apple Cider Vinegar

Directions

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In a medium-sized bowl, combine lamb and all of the above ingredients. Allow to marinade as you prepare the other ingredients ( the lamb can also sit over night… but it doesn’t have to :) )

Soup

  • 1 Tbsp Olive Oil
  • 2 Tbsp Minced Garlic
  • 1/4 Cup Red Onion ~ Chopped
  • 2 Small Tomatoes ~ Chopped
  • 5 Cups of Water
  • 1 Large Carrot ~ Chopped
  • 2 Dried Bay Leaves 
  • 1 Tbsp Fresh Thyme
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Pepper Flakes
  • 1 Tbsp Cilantro ~ Chopped
  • 2 Cups Canned Lentils
  • 3 Cups Canned Chickpeas
  • 1 Cup CousCous

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Directions:

In a large soup pot, add olive oil and allow to heat for 2 minutes. Add garlic, onions and tomatoes. Allow to cook until the tomatoes begin to sweat ( approximately 4 minutes)

Add your marinade meat to the pot. Allow to brown.

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Next, add your water and boil for 20 minuets until the lamb becomes tender.

Toss in your chopped carrots, and all of your spices. Continue to boil for an other 3 minutes

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Next, in goes the lentils and chick peas. Last, add in your couscous. Allow to boil for another 2 minuets.

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Grab your favorite bowl and dive into a little winter warmth.

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Enjoy my loves, I guarantee this will defrost you from this silly silly SILLY winter weather we’ve been having.

xoxox