Super Quick Pureed Thai Pumpkin Carrot Soup

Super Quick Pureed Thai Pumpkin Carrot Soup.jpg

Happy New Year! Anyone besides me feeling like they have eaten too much cheese, crackers and desserts this Christmas? If you are taking down your Christmas decorations or just need a break from the kitchen after all your holiday baking this recipe is healthy and quick.

As I reflect on the past year and prepare for 2017 I am going to focus on everything positive in my life and not the few negative situations that are unresolved and seem to take up so much time in my head. I try to do the right thing in all situations but at times my niceness can be a bit of an Achilles heel. When I get taken advantage of it doesn’t feel good but I would rather be the better person and have fewer regrets. If you have a stressful area in your life practice being the better person. It requires prayer ahead of dealing with the person involved and some situations may go on for years and years but treating the person with kindness will show them how to act with kindness in a situation in their life.

Here a couple of questions I am going to be asking myself this New Year’s Eve as I try to stay up until midnight:) As a  Christian am I using my God given talents to steward to others? And am I the person I want to be? This last one requires us to be completely honest and vulnerable with ourselves but is worth it if we can have a breakthrough in an area of our life that feels like a hamster wheel.

I wish you all a safe and happy New Year’s Eve and a blessed 2017!

Therefore, if anyone is in Christ, the new creation has come: The old has gone, the new is here.
–2 Corinthians 5:17

God Bless,

Karen

Super Quick Pureed Thai Pumpkin Carrot Soup
This soup can be ready in about 40 minutes start to finish. Make a little ahead if you want to steep the flavors with the fragrant Thai spices.

3 T Olive oil

1 small Japanese pumpkin (about 1 1/2 pounds), trim ends of pumpkin and peel with a potato peeler and then slice into small pieces (this will help it to cook quickly)

1 carrot, washed, unpeeled and cut into similar sized chunks as pumpkin

Water

2 T coconut cream (I use UHT coconut cream)

1 stalk of lemongrass, ends trimmed and bash with knife to release flavor

2 kaffir lime leaves, rub between hands to release flavor

1 thai chili, bash a little to release flavor. It should stay intact so the seeds are still inside chili

  1. Heat olive oil over medium heat in a heavy sauce pan
  2. Add veggies and saute for about 6 minutes stirring occasionally
  3. Once veggies begin to soften and have released some juice add enough hot water to cover about 2/3
  4. Bring to a boil, reduce heat, cover and cook for about an additional 10-12 minutes until tender. My carrots were still slightly firm
  5. Remove about 1 cup of the cooking juices and then puree veggies right in pan with an immersion blender.
  6. Add coconut cream and stir
  7. Add lemongrass, kaffir lime leaves and chili and leave to steep. Add the reserved cooking juices if you want to thin your soup a bit or for the next day if it gets thicker after chilling.

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