I have been stressed out about blogging lately. There is far too much going on in my life right now. I started doing this blog to help people suffering with food allergies, as well as myself. I enjoy creating delicious, allergy friendly recipes for everyone. Unfortunately, I have been getting stressed out about getting recipes created as well as getting them onto my site. As other bloggers know, you don’t just make a recipe once and post it. I sometimes make recipes four or five times, before I think they are good enough to post. I have been posting weekly for many years. I’m sorry, but I just can’t keep up anymore. I will still continue to do recipe development, but on a slower scale. For now, I will only be posting, say once or twice a month. I was just going to walk away from it completely, but I don’t want to do that. I am sorry for scaling back. At some point I will jump back into things more completely. For now, I hope you understand….
So my hubby has been having some gut issues and has been more restricted in his foods than I am. Nothing raw for the last half of the summer. Cooking stew in August was fun. Gluten free and dairy free has been easy. He has also had to stay away from anything that causes gas in any way. So I haven’t been able to cook with onions. Lets just say that I’ve been experimenting even more than normal trying to find good flavours that his gut can handle. This soup is delicious and thankfully, he can enjoy it! Hopefully soon we can figure out what is the cause or this may have to be his be lifestyle.
Carrot Ginger Soup-Only 4 Ingredients (Paleo/ Vegan/ Gluten Free/ Dairy Free)
6 c. carrots- peeled and chopped
1 inch ginger- minced
1 tsp. ground cumin (optional)
4 c. vegetable broth
sea salt and pepper to taste
Put carrots, ginger, cumin and vegetable broth into a large pot and cover. Bring to a boil, then turn down to medium until carrots are cooked through. Could be 15 minutes to 30 depending on the size of your carrots. Then place mixture into your blender and puree. Put back into pot to reheat. Add sea salt and pepper to taste.
Can be stored in the fridge for up to 5 days. Freezes well.