Hello Everyone!

So… Matt and I have been traveling and busy so I fell off cooking/posting for a bit BUT I am back. Chrissy Teigen’s new cookbook also came out and that has really been occupying me. I figured I would start with one of hers! Full disclosure, I really love her cookbooks and get on a kick when they come out so you might be seeing a good amount of her recipes 🙂

Coconut Carrot Soup… when I saw this I thought 1. I need to make this and 2. Is it going to be good? I don’t usually cook with those flavors so it was a bit of a gamble. Let me tell you… so good! Super smooth and has a bit of a spice to it. It also is beginning to be fall so I really wanted an excuse to use my Dutch Oven’s.

First for the ingredients I could not find lemongrass so I had to use Lemon Zest instead. I also could not find big carrots at Trader Joes so I just got the baby ones… ended up saving time with cutting! I am sure that TJ’s had the right carrots but it was late and I was hungry so who knows. I also used reduced fat coconut milk instead of full fat, no clue what impact that had 🙂

Anyways, it is really easy.

First, you cook the onions. Then, you add the carrots. Cook these for abut 20 minutes. Mine were getting a little browned on the bottom which I think is OK.

Next, you add in the chicken stock, ginger, lemongrass, and coconut milk and bring to a boil. Bring back down to a simmer and let it cook for 40 minutes. It looks pretty ugly during the part…

After it has been simmering for what feels like forever because it immediately smells DELICIOUS… you add in the cilli sauce. Blend that puppy up with a hand blender and DONE!

It takes forever and a half but it is worth it… I had seconds for sure.