Carrot and Chicken Soup

When the hubby and I were in Ireland for our honeymoon, one of my favorite things I ate there was a carrot soup!  Earlier this week, (yes, in 90 degree weather) I started craving a little comfort food and wanted that same exact soup again.  So, I decided to make my own version of it…and let me just tell you…it turned out a little bit better than the one I had in Ireland!  The only thing I was missing was that amazing Irish bread I ate every single day I was there!!!  I could seriously eat my weight in European breads, but let’s not talk about that.

This soup is full of flavor, super healthy, and in my opinion, some really good comfort food…minus the junk that normally comes with eating comforting foods.  This soup would also be really good with some type of kielbasa sausage.  It would’ve been more of an Irish dish if I had thought ahead of time to use sausage instead of chicken…but I didn’t.  I used what I had on hand!  Fear not, it was still delicious nonetheless!

Enjoy!

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Ingredients:

  • 2 tbsp fat
  • 2 lbs organic carrots, peeled and small diced
  • 1 onion, small diced
  • 2 tbsp garlic, minced
  • 3 stalks celery, small diced
  • 1 large sweet potato, peeled and small diced
  • 1/4 cup fresh herbs, finely chopped (rosemary, thyme, flat leaf parsley)…I reserved some of my herbs for garnish
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1-13.5oz can coconut milk
  • 1 2/3 cup organic chicken or vegetable stock
  • salt and pepper to taste
  • dash of cayenne, optional
  • 1/2 – 1 pound chicken, cooked, sliced, diced, or shredded seasoned and cooked however you prefer

Yields: 2-4 Servings

Directions:

  1. In a large Dutch oven add the fat on medium-high heat.  Once the pan gets hot add all the the vegetables (carrots, onion, garlic, celery, and sweet potato) and cook until softened, about 15-20 minutes.
  2. Add the vegetables and chicken (or vegetable) stock to a food processor and puree until smooth.
  3. Pour the pureed veggies back into the Dutch oven and add the zest, lemon juice, fresh herbs, and coconut milk.  Stir until well combined.  Season to taste with salt and pepper.
  4. Let this simmer for as long as you want or eat it right away!  Top each portion of soup with cooked chicken and garnish with reserved fresh herbs.
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