Beach days and honey roasted carrot soup 

You never know when inspiration will strike.

I am fortunate enough to live approximately a 12-14 minute walk from a beach. Yes, I have timed it. Have I mentioned this before? I never tire of the view and I never take it for granted. People travel great distances to see the ocean and I have it practically in my backyard. Even in the rain, it is a beautiful ting to behold.

Let me take you there.

There is no one else at the beach. It isn’t tropical white sand. The beach here is predominantly rocks. That is ok because they are easy to walk along to get to your final sitting area. The rocks also act as a deterrent to a lot of folks, so that helps keep it more private. The best things always require a bit of work, wouldn’t you agree? A few minutes along and you find the perfect little alcove below the overhanging trees. You are sheltered from winds and are less visible if anyone else happens along the beach. You set up your chair beside a large flat rock to act as your table.

You are sitting at the beach (in the shade) sipping some cold brew coffee and snacking on all the good snacky snacks you packed. An eagle is circling overhead, then dives down and plucks a fish from the water right in front of your eyes. He returns to the nest, which is situated somewhere overhead, with his treasure. In the distance, a seal is bobbing up and down in the tide. You play a minor game of guessing where he will pop up next. In your head you are thinking Marco Polo and wondering if he is doing the same. Secretly, you long to see the dorsal fin of an Orca break the water.

The only sounds to be heard are those provided by Mother Nature. She really knows how to work her symphony. The tide is relentless. The continual sound of the waves releasing their energy to the shore is hypnotic. That is punctuated by the calls of the seagulls and geese. You close your eyes and breathe in the fresh salty air. You could almost fall asleep because you are so relaxed and at one with the universe.

Carrots. Roasted carrots. Honey roasted carrots. Turmeric, honey roasted carrots. Soup.

Your eyes fly open and you nearly dump your coffee in an attempt to put notes to paper as it were (ok, in reality you are pecking away on your phone) before the ethereal vision of this soup leaves your relaxed brain forever.

You feel content having written down your idea but can no longer remain in a tranquil state because you want to try the recipe your brain has gifted you. You quickly pack up your gear, look around, ensure nothing is left behind and head home.

The roasted carrots on their own were pretty darn delightful and by all means stop there and enjoy them as a side dish. However, sometimes you just want the comfort of soup.

Honey roasted carrot soup:

  • 6 large carrots, peeled
  • 1 tablespoon ghee (I love Pure Indian Foods ghee. I had the honour of meeting Sandeep at PaleoFx 2017)
  • 1 tablespoon honey
  • 1/2 teaspoon turmeric
  • 1 clove garlic, minced
  • salt and pepper
  • 4 cups chicken stock (home-made is best)
  • 1/4 cup full fat coconut milk

Preheat oven to 350.

Peel the carrots and trim the ends. I left mine whole. Cutting them up would shorten the oven roasting time. Mix the ghee, honey, turmeric, garlic and salt and pepper and baste over the carrots. Roast in the oven for an hour until fork tender. Put them aside to cool slightly.

Once the carrots have cooled enough to handle, puree them using a high powered blender or food processor. Slowly add the stock to the carrot puree. Make sure you are allowing any built up steam to vent as you are doing this. We don’t want any burns or soup explosions. Return carrot puree and stock to a large pot. Stir the coconut milk and heat to desired temperature.

Taste for additional salt and pepper.

Vegan: swap the chicken stock for veg stock, coconut sugar for honey and coconut oil for the ghee

 

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