With so much going on during this busy time of year, it can be really easy to forgo healthy eating and reach for foods that are quick. Frequently though, quick means calorie-dense and nutrient-poor…not a great combination, plus it’s incredibly expensive to buy ready-made food!
A strategy we use at our house is to rely on our handy slow-cooker. The other day I was planning on meeting Hilary and Grace to work on some photos and videos. Minutes before leaving the house, I dumped a bunch of ingredients into the slow cooker and hoped for the best. I wanted to use up produce we had, and I also wanted to have something ready as we wouldn’t get home until after 7:00 pm. My thoughts were “Organic veggies and broth, how bad could it be?”
So this week’s “dump and run” recipe is a creamy carrot soup, and for once I didn’t rely on curry powder! Should you try it, and modify the recipe, I would love to hear your suggestions!
Dump and Run Creamy Carrot Soup
6 cups of chopped carrots
1 onion – diced
2 cloves garlic – minced
2 stalks celery – diced
4 cups vegetable broth
1/4 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/2 can full-fat coconut milk *add just prior to serving*
Add all ingredients (with exception of coconut milk) to slow cooker. Simmer on low for 8+ hours or set on high for 5 hours and under. Prior to serving, add half can of coconut milk and blend using an immersion blender. Enjoy!