Welcome to Yummy Fixins!

Thanks so much for checking out my blog. My name is Arica, I am a Personal Chef serving the Lake Tahoe area. Please visit my new website at www.yummyfixins.com

Cooking is my passion, I love spending time in the kitchen creating yummy dishes. I originally created this blog to share healthy yummy recipes with my friends and family but now I'm sharing them with the world. Most of the dishes you will find here are very healthy and can be altered to fit any dietary restrictions. I hope you will find something delicious!

Wednesday, October 9, 2013

Carrot & Apple Curry Soup

When I think of fall food I think of squash, apples and pumpkins; specifically soups, stews and curries. This soup was inspired by fall goodies that I picked up down in Apple Hill. Apple Hill is an amazing area in El Dorado Hills, CA where there are over dozens of small farms and ranches with produce stands and specialty shops for tourists and locals alike. I scored all kinds of goodies on this trip like apple butter, local honey, a Lady Godiva pumpkin, spaghetti squash and some basic veggies like celery, potatoes and carrots. 
I am calling in a favor on this recipe... I want to know what you think I should change. I love the way this soup turned out on my first try but I think it is missing a little something. I am open to comments and flavor suggestions from those who decide to re-create this dish. My only suggestion is to keep it savory, not sweet. I look forward to seeing your comments below.

I decided to break out the crockpot for this recipe but you can easily do this on the stove-top if you choose. If you are using a crockpot, place all of the ingredients into the crockpot and cook on low for 6-8 hours,otherwise follow the stove-top instructions below.

Makes 4 servings

1 tbs olive oil
1/2 onion, chopped
2 garlic cloves, diced
3 celery stalks, chopped
4 carrots, peeled and chopped
3 medium potatoes, peeled and chopped
3 apples, peeled and chopped
2 tsp ground ginger
1 tsp coriander
2 tsp cumin
1 tsp all spice
1-2 tbs curry powder
4 cups vegetable broth

1 cup coconut milk
1-2 tbs red curry paste- set aside

Place 1 tbs of olive oil in a large pot and bring to a medium heat. Saute the onion and garlic until fragrant then add in the rest of the ingredients except the curry paste and coconut milk. Bring the pot to a boil then reduce to a low simmer, cover and cook for 10 minutes. In a small bowl whisk the curry paste into the coconut milk until smooth  then add it into the pot with the rest of the fixins, cover and cook for 5-10 more minutes on low until vegetables are very soft. Use an immersion blender or a stand blender to puree the soup. Serve with a dollop of plain yogurt and green onions. 


1 comment:

  1. 3 Researches SHOW Why Coconut Oil Kills Fat.

    The meaning of this is that you literally get rid of fat by consuming coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from big medical journals are sure to turn the traditional nutrition world around!