Jenessa DuvalCarrot, carrot soup, carrot coconut soup, soup recipe, chicken pot pieComment

Carrot

Jenessa DuvalCarrot, carrot soup, carrot coconut soup, soup recipe, chicken pot pieComment
Carrot

This week is all about the trusty, sturdy and reliable carrot. YOU GO CARROT!

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CARROT COCONUT SOUP

CREAMY, GOLDEN, FRESH AS HELL

Carrot and Coconut Soup

Recipe - 6 servings 

  • 6 large carrots 

  • 1 shallot

  • 3 stalks celery

  • 1 inch ginger

  • 1 can coconut milk 

  • 3 cups chicken stock (sub veggie stock if making vegan)

  • 1 tablespoon sesame seeds

  • 1 handful cilantro

  • 1 serrano pepper

  • 1 lime

  • 1 teaspoon red pepper flake

In a large pot or dutch oven sauté chopped carrots, shallot, celery, ginger until soft. Then add coconut milk and chicken stock. Simmer 15 minutes then transfer to blender. Blend that shit up, personally I like a thicker soup but if it’s looking too thick, add a bit of water. Transfer back to cooking pot then season to taste. Add lime juice and red pepper flake. Place in serving bowls and garnish with serranos, cilantro, sesame seeds. 

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CHICKEN POT PIE

THE HOLY GRAIL OF COMFORT FOOD

Chicken Pot Pie with Buttermilk Biscuits

Recipe 

Filling:

  • 4 tablespoons butter

  • a few sprigs of thyme

  • 2 shallots

  • 4 carrots, peeled and sliced thinly (about 2 cups)

  • 4 celery stalks, chopped (about 1 cup)

  • 1/4 cup flour

  • splash of dry white wine (optional)

  • 2 cups whole milk

  • 1 1/2 cups chicken broth

  • 4 cups shredded chicken (I use a rotisserie chicken)

  • 2 cups frozen peas

  • 1 teaspoon salt and pepper

  • squeeze of lemon juice

Using BA’s best buttermilk biscuit recipe again CUZ IT’S THE BEST AND DON’T MESS WITH PERFECTION! 

https://www.bonappetit.com/recipe/bas-best-buttermilk-biscuits

For the filling, melt the butter in a large dutch oven or pan. Add the thyme and shallots sauté for 5 minutes. Add the carrots and celery sauté til softened. Add the flour, sauté for 1-2 minutes. Add a splash of wine let it cook off for couple mins. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.

Arrange biscuits on top of filling. Brush biscuits with milk or butter. Bake for 20ish minutes at 425, until hot, bubbly, and biscuits are cooked through. Let sit for at least 5 minutes before serving or it will be LIQUID LAVA ALL OVER THE PLACE!!!