Tag Archive | healthy meal

Curried Carrot Soup

You aren’t going to believe how delicious this soup is!  The best part is it took less than an hour to make it.


1.5 pounds of carrots, chopped (helpful hint… the smaller you cut the carrots, the less time they take to cook)

1 small onion, chopped

3 cloves of garlic, chopped

1 avocado

1 tsp. yellow curry powder

1 tsp. red curry powder

raw pumpkin seeds ( I used a handful)

1 tbsp. fresh rosemary

4 basil leaves

Chives for garnish

4 cups water (you could use milk, cream, coconut milk if you wish)

2 tbsp. olive oil

2 tbsp. lime juice

Put your pot on the stove over a medium-high heat.  When it is hot, add the olive oil.  When it gets shimmery it is ready.

Add the chopped carrots and onions. Stir them around so they get coated in olive oil.

Let them cook a couple of minutes then add your chopped garlic.

Let them cook until the onions and carrots start to caramelize.

Add the water and let it come to a boil.

Turn it down so it won’t boil over.

I added the herbs at this point.  I also added the curry powders.  Stir to mix in.

Let it simmer until the carrots are soft.

Once your carrots are soft, it is ready.  You can eat it like it is or your can blend it all together.

I chose to blend mine together.  I used a hand blender (you know, that boat motor looking thingy).  You could use food processor or blender.  Whatever you have handy.

Blend it up.

Stir in, by hand,  the lime juice and pumpkin seeds after you blend it.

Right before you serve it, add some sliced avocado to the bowl of soup and sprinkle it with some chives.

Curried carrot soup

Curried carrot soup


Trout & Butternut Squash

I don’t know if I have mentioned this or not, but I am not fond of cleaning up after I’ve made a meal.  I do my best to keep the number of pots and pans to a minimum when cooking.  I did a superb job of it when I made this meal.  I used one baking pan and since I used parchment paper clean up was a cinch!

I took my butternut squash and put it on a parchment paper lined baking pan.  I poured a couple of tablespoons of olive oil over it.  I added some fresh rosemary, thyme and sage and a bit of salt.  Tossed it all together and pushed it to one side of the pan.

I took another piece of parchment paper and put two pieces of trout on it.  I sprinkled them with some ground chipotle and rosemary and drizzled some lime juice over them.  I folded the parchment paper around it and put it on the other side of the baking pan.

I baked them together for about 45 minutes at 375 degrees.  I like my veggies to still be a bit firm.  So if you want yours well done, I suggest cooking the squash about 15 minutes or so first then putting the fish on.  Oh, and however long you cook it, turn the squash halfway through the cooking.




Squash and trout

Squash and trout

Plated sqaush and trout

Plated squash and trout