 Chicken Soup -- It's homemade
Ingredients: -3 to 4 lbs. chicken pieces and/or bones -1 cup roughly chopped onions -1 cup roughly chopped carrots -2 parsnips, chopped -2-3 TBSP roughly chopped parsley -2-3 TBSP chopped fresh dill -1-2 pinches ground turmeric -1 tsp salt -ground black pepper -16 cups water or high-quality chicken stock or a combination Steps: 1) Put all the ingredients into a large stock pot 2) Bring almost to a boil, then lower to simmer with the pot partially covered 3) Cook 2-3 hours until meat falls off the bone 4) Remove chicken and bones from the soup, squeezing out as much liquid as possible 5) Cool and then refrigerate 6) Remove top layer of fat from soup 7) Reheat, serve and enjoy.
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 I opened the refrigerator looking for something warm to cook for lunch. I saw a package of carrots and created this carrot ginger soup with coconut milk.
It takes about 30 minutes to prepare and serves 4 people. Ingredients: -2-3 TBS coconut oil -1/2 medium onion -3/4 lb baby carrots -1 TBS minced ginger -1/2 tsp salt -1 TBS tumeric -1 TBS cumin -1 TBS coriander -1/2 tsp cinnamon -pinch of cayenne powder -2-3 c chicken or veggie broth -1 c coconut milk -juice of 1/2 lime Steps: 1) Prep -chop onion and carrots into bite-sized pieces; the soup will be pureed so exact size isn't important 2) Saute veggies and spices -heat coconut oil over medium heat in soup pot -add onion and saute for a few minutes -add carrots and spices -mix everything and allow to cook for 5-10 minutes 3) Add broth and cook -add broth to pot so that the veggies are fully covered -bring to a boil -lower heat and simmer for 20 minutes -puree the soup -add coconut milk and lime juice -adjust seasonings |