Its that time of year!
Holiday parties, baking, gift giving, wrapping, tree trimming, hot cocoa, snowy late night walks and yule tide tunes.
These are just a few of my favourite things about this time of year and a holiday dinner of course. This year I tried to switch things up a bit and try something a little different. No turkey and non-traditional sides with an asian twist.
It was refreshing, especially since there's usually still two or three more holiday dinners I'll be attending serving the good ol' classics and its nice for a bit of change.
Once again I have collaborated with Natrel to come up with a non-traditional holiday meal. Find the recipe here.
Happy holidays all and a merry new year!
We had a big dumping of snow yesterday. Like lots. Not Boston like lots but enough where tredging to work in not quite adequate boots made for one not so pleasant trip. Especially when working a fifteen hour day only to put your boots back on to go home and realize they're still wet.
I learned my lesson.
Today I unboxed my storm troopers aka waterproof boots and I am not looking back. Not ever.
So what does this have to do with soup? Lots, because there is nothing better then the combo of snowy days and hot bowls of homemade soup to keep you cozy. Even when you walked with wet socks for forty minutes.
roasted chestnut carrot & curry soup
2 lb bag carrots, peeled and chopped
1 leek sliced
2 tbsp olive oil
3 cloves garlic
1 ½ tsp curry powder
½ tsp turmeric
1 tsp smoked paprika
200 g roasted chestnuts peeled and chopped (or chestnut puree)
1 tsp fresh thyme plus extra for sprinkling
5 cups vegetable or chicken stock
2 cups Natrel Lactose free milk
salt and pepper to taste
¼ cup Natrel Lactose free cream for garnish
Smoked sea salt for garnish
Preheat the oven to 400°
Cut a ‘X’ into the chestnuts with a small serrated knife, making sure to slice deep enough past the shell. Place on a baking tray and roast in the oven for 15-20mins. The ‘x’ in the chestnuts should start to open and peel back slightly. Let cool slightly, peel the shells off and chop roughly.
In a large saucepan on medium heat, add the olive oil, leeks and garlic. Cook until fragrant and the leeks have softened. Add the carrots and cook for another 5 minutes. Add the chestnuts, spices, thyme and stock. Cook for 20 minutes until the carrots are nice and soft. Blend in a blender or hand blender until smooth. Add the milk and place back on the heat until piping hot.Add a swirl of cream, sprinkle with smoked salt and thyme and serve.
FRIDAY LINK LOVE:
1. Have you guys seen this amazing gingerbread farm?
2. Or checked out the cookie party we've been baking up over at baked?
3. This year I plan on wrapping all my presents like this.
4. And getting crafty by making my bearded man something to tame those manly facial locks.
5. And lastly really trying to drink this daily but failing.
Happy weekend all!