Since Baby E has started solid food, I've been spending a lot of time brainstorming quick and easy dishes that are healthy for both of us.
Like this Spicy Carrot Maple Soup.
I garnished the bowl in the photo above with a little crème fraîche, green onion and toasted sesame seeds, but if you left the crème fraîche off, this soup would be vegetarian and even VEGAN.
WHAT IS HAPPENING.
Spicy Carrot Maple Soup
2 lbs carrots, washed, not peeled, ends trimmed, rough chopped
2 shallots or 1 small-medium onion, diced
2 bay leaves
water to cover carrots
1 Cup Pure Infused Chipotle & Lemongrass Maple Syrup (see note below)
2 tsp kosher salt
1/2 tsp ground black pepper
- place chopped carrots, chopped shallots (or onion) and bay leaves in a large pot - cover carrots with water (about 10-12 Cups) - bring to a light boil and gently simmer until carrots are soft, 25-30 minutes
- purée with a handheld immersion blender or, carefully ladle hot carrots and liquid into a blender and process until liquefied - pour soup back into pot then stir in maple syrup, kosher salt and black pepper
*note - I happened to have a bottle of Pure Infused Chipotle & Lemongrass maple syrup in my cupboard which added a lovely sweetness and mild underlying heat but you can substitute 1 Cup of any maple syrup then add 1/2 - 1 tsp of dried red chili flakes to taste