dutch oven

Ingredients

4 tablespoons coconut oil
2 medium sweet potatoes, peeled and cut into 1 inch cubes
salt and pepper
2 small yellow onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and finely chopped
4 one inch pieces fresh ginger, peeled and grated, or 2 two inch pieces
2 teaspoons ground coriander
1 cup vegetable stock
1 cup unsweetened coconut milk
1 cup chickpeas, drained and rinsed
2 tablespoons chopped fresh cilantro
lime wedges

Directions

Set sauce pan over medium heat. Add coconut oil, sweet potato, 2 pinches of salt and 2 twists of black pepper. Cook until potatoes begin to soften and brown, about 12 minutes. Reduce heat to medium low.
Add onion, garlic, jalapeno, ginger and coriander and cook until onion softens and the mixture is fragrant, about 4 minutes.
Add vegetable stock, coconut milk and chickpeas and bring to a simmer. Cook, stirring occasionally, until sweet potatoes are very tender and the liquid has reduced and thickened, about 30 minutes.
Remove from heat, stir in cilantro and spoon into bowls. Serve with a squeeze of lime.

I got this recipe from my best friend, Jessica. Very tasty! I doubled the original recipe to get more out of it. I noticed the cook times vary depending on your stove and what you are using to cook. Everything goes faster in my dutch oven. I also noticed when I used my stove and dutch oven I always have to set the heat a little lower than what the recipe calls for, otherwise it cooks too fast and I can’t keep up and before I know it stuff starts burning.

I like a lot of lime juice with mine!

ALSO! Don’t cut jalapenos with your bare hands. Even if you wash your hands several times, touching your eyes will burn really bad. I discovered this as I was taking out my contacts the night I made this. Ha!

Ingredients:

1 1/2 pounds carrots, peeled and chopped
3 granny smith apples or mcintosh apples, peeled and chopped
1 large yellow onion, chopped
2 cups cream
1 1/2 cups chicken stock
1 1/4 cups apple cider
3 fresh thyme sprigs
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Garnishes – sour cream and diced apples

Directions:

Bring all ingredients to a boil in a Dutch Oven over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 50-60 minutes or until carrots are tender. Remove from heat and cool 15 minutes.
Remove thyme sprigs. Process in batches in food processor or blender. For a thinner soup, add more broth a tablespoon at a time. Spoon into bowls and serve immediately. Garnish with sour cream and diced apples.

I use my blender for this. A lot of soup recipes say to leave the pour spout open to vent the heat and cover with a damp towel, but I end up making a mess this way. I just keep it closed and use the smoothie option on my blender and it seems to do just fine.

Also, if you don’t want to use sour cream you can use plain greek yogurt instead. If you want it smoother add a little water to it and mix.

Greek yogurt is also good for dogs so they always get a little dallop when I am using it. Apple and carrot are also great for doggos. Onion, not so much, but a tiny amount is not going to hurt, so Kano gets to lick the bottom of my bowl when I’m done. 🙂

I got this recipe from a Southern Living magazine that was all about fall recipes. The rest of the fall recipes I will post next year.