Carrot Soup

carrot soup

Surprisingly hearty soup! The cumin is a nice touch and adds a lot of character.

Carrot Soup

3lbs (1.5 kilos) Fresh Carrots
4 cups (946ml) Veggie or Chicken Stock
4 cups (946ml) Water
1 1/2 cup (354ml) Orange Juice
2 Garlic Cloves
2 teaspoons Ground Cumin
2 teaspoons grated Fresh Ginger
1/2 teaspoon Cayenne Pepper
Salt & Pepper (season well)
Sour Cream or Goats Cheese (for garnish)

Peel and chop the carrots about an inch long.
Place all the ingredients into a large stock pot with a lid.
Bring the liquid to a boil and then cover and reduce the heat to a simmer.
Simmer, covered, for 50 minutes to an hour.
Test the carrots with the tip of a knife. They should be very soft.

Working in batches place the soup into your blender and puree throughly. (Please do not over fill your blender! Hot liquid expands when blended and will make the lid pop off)

Return to the pot and stir to combine.
Serve hot or cold with a dollop of sour cream or goats cheese.

Print this recipe? Carrot Soup

Paprika Chicken

paprika chicken

There’s nothing better than a pot of something yummy bubbling away on the stove when it’s rainy out.

Paprika Chicken
6-8 Bone-in Skin-on Chicken Thighs
Salt & Pepper
3 tablespoons Olive Oil
1 large Sweet Onion
1 teaspoon Sugar
3 tablespoons Sweet Paprika
2 tablespoons Tomato Paste
1 cup White Wine
3 cups Chicken Stock
1/2 cup Heavy Cream

Slice onions into thin half moons then set aside.
Heat a large stew pot or brazier with a lid over medium heat and add the olive oil. Season the chicken liberally with salt and pepper and brown skin side down for 7-10 minutes or until golden brown. Remove from the pan and set aside.

Add the onions and sugar and stir to make an even layer. Don’t add anymore salt, as the onions won’t caramelize properly. Saute for 10 minutes stirring occasionally.

Add the paprika and tomato paste, stir to combine with the onions.
Add the wine and stir, allow to reduce for 5 minutes.
Add the chicken stock and stir well.
Add back in the chicken and bring to a boil.
Reduce the heat, cover, and simmer for 30-40 minutes or until the chicken is cooked through. (Temp 165 internal)

When the chicken is cooked remove it from the pot and set aside. Turn the heat up and boil the sauce to reduce and thicken. About 5-7 minutes.
Whisk in the heavy cream.
Add back the chicken and garnish with fresh herbs and a final sprinkling of paprika.
Serve with a crusty loaf of bread for dunking.