Things have started to cool off here in San Diego. Any of my East Coast readers are probably rolling their eyes and huffing at the concept of cool here in the best coast, I mean the West Coast. As per my definition of cool, less than 65 degrees, it is cool here! Luckly the cool weather coincided with the arrival of an amazing gift. I came home the other day to a package filled with some delicious spices from Teeny Tiny Spice Company, some Hepp’s Salt, Tin Star Foods Ghee, and Primal Kitchen Mayo all curtosy of one of my favorite people Hima, from Tin Star Foods. I have put all these wonderful gifts to use daily but was inspired by the Organic British Curry from Teeny Tiny Spice Company for this recipe.
I had a refrigerator full of carrots I was using to test a new muffin creation when that “cold front” hit and I immediately needed soup! Although I am the kind of gal that can eat soup in any weather. All those delicious brothy (totally a word) nutrients ya know! But I love the way it warms me up when it is chilly outside. I also had bacon and ginger that needed to be used up. If you have been paying attention to anything I have said thus far, then you are aware those are two of my most favorite things. Of course I had to throw them into this soup as well.
The bacon adds a nice smoky flavor which pairs well with the curry powder used in this incredibly filling soup. While we all know I love bacon, the best part of this soup has got to be the Teeny Tiny Spices curry powder. The quality of this curry is beyond any I have ever tried! It creates an incredible richness with a nice kick. I also topped this with some shredded chicken the other day and it was delish!
- 1 organic yellow onion, thinly sliced
- 5 pieces bacon, diced
- 2 Tbsp ginger, minced
- 3 garlic cloves, minced
- 8 organic carrots with greens, sliced into coins, keep greens for garnish
- 1 parsnip peeled and cubed, about 1 cup
- 32 oz chicken bone broth
- 2 Tbsp curry powder
- 1 cup coconut milk
- 1½ tsp salt
- 1 tsp pepper
- Preheat a stock pot over medium heat
- Cook diced bacon, set aside to drain, keeping oil in pan
- Add olive oil and onions, let them caramelize 5-8 minutes
- Add garlic, cook till garlic is fragrant 2-3 minutes
- Pour in bone broth, bring to a boil
- Turn down the heat to medium-low, add carrots, parsnip and ginger
- Allow to simmer for about 15 minutes, until carrots are cooked through
- Add curry, salt and pepper
- Using an immersion blender, puree while slowly adding the coconut milk
- Top with bacon bits and carrot greens and serve
What is your favorite curry recipe?
To a nourished life,