I am a soup lover. Cringe all you want, but I think I like them more than smoothies. It's not that soups gives me inspiration per say, but that they nourish me. I find there is nothing better than a bowl full of smooth veggie goodness on a cold or damp Nova Scotian day ( winter or not) .

The two recipes here that I am introducing are tried, tested and have been LOVED for years now. I know them so well now that they are locked in my head.  I beg you to try them- your belly AND soul will thank you! 

Carrot & Ginger SOUP

(this was introduce by my friend and neighbor Jenn King!)

-2 tbsp of coconut oil

- 4 garlic clove ( or more to taste)

-3 tbsp of grated ginger root ( or more too taste) 

-one big yellow onion

-6-7 big carrots

- coconut milk ( full or lite your choice) 

-1/2 cup fo cashews

-1 box of chicken (or veggie) soup stock 

- salt & pepper to taste

In a soup bowl put coconut oil, once hot add garlic and ginger, stir by itself for 2-3 minute then add onion stir for 7-8 minute. Add carrots & cashews and stir some more. Put timer on for 10 minutes. Leave on stove to simmer. Once this is done, add one can coconut milk and half the box of stock ( add more or less depending of the consistency you want). Salt & Pepper to taste. Cover and let simmer for at least 30 minutes on stove top or 3 hours on high in crock pot. Pour in vitamix once time is up and SERVE! MMMMMMMMmmmmmmm


Moroccan Tomato  SOUP

adapted from Canadian Living Magazine

- One big yellow onion

-2 garlic clove

-2 tbsp of packed brown sugar

-2tbsp chili powder 

- 1tsp of cumin 

- pinch of cayenne pepper and salt and pepper AND cinnamon

-1 can of chopped tomato

-1 can of tomato paste

-1 tbsp if red wine vinegar

- 3/4 cup of peanut butter 

-1 cup of water 

Put all of these ingredient in slow cooker. Cook on low of 6 hours. Puree once time is up and you have yourself the most dEeeeelicious soup!


Till next week lovers, Exo


Magic MondayEstelle Thomson