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Tag: eeeats

What I’ve been making lately – June 16

What I’ve been making lately – June 16

Tacos Al Pastor Pork was on sale, so we thought we’d make tacos. Not just tacos, but my favourite kind of tacos – Al Pastor. I love pineapple on anything and everything. I was going to just cook the meat in a slow cooker. Ethan […]

What I’ve been making lately – May 30

What I’ve been making lately – May 30

Breakfast Burrito Who doesn’t love a breakfast burrito? It’s a great way to try and use up what’s in your fridge. I’m looking at the picture and craving this now. If you want the recipe, you can check it out here. Fancy Grilled Cheese We […]

Vegan Carrot Coconut Soup

Vegan Carrot Coconut Soup

In my world, soup season is never over. Just because the temperatures are getting warmer, it doesn’t mean I’m putting my ladles away.

This carrot coconut soup is a great, filling lunch soup. It’s based off of this Soup Sisters recipe, making adjustments for ingredients I was missing.

Vegan Carrot Coconut Soup

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins

Ingredients

  • 2 tsp olive oil or any oil, I’m not picky
  • 1 onion finely chopped
  • 4 cloves of garlic finely chopped
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 3 carrots or a bag of baby carrots finely chopped
  • 2 potatoes largeish
  • 4 cups vegetable stock
  • 2 tbsp lemon or lime juice
  • 1 can coconut milk
  • 1 carrot grated

Instructions

  • In a large pot, saute the onions and garlic over medium heat with the cumin, ginger, and turmeric until onions are soft, about 5 mins.
  • Add in the potatoes and carrots along with the stock, bring to a boil over medium-high heat, then reduce heat to simmer until the potatoes and carrots are soft, about 30 minutes.
  • Blend soup until smooth, or smoothish if you prefer. I like to use an immersion blender, but you do you. 
  • Add in lemon, coconut milk, and grated carrot. Stir, and bring back up to heat.
  • Top with some grated carrot if you’d like, and serve!

It’s not a difficult soup to make at all, and it’s easy to change things up based on what you have. I had some baby carrots to use up, so I used those instead of regular carrots.

The soup itself has a nice flavour to it, but feel free to add more of the spices for a bigger punch, or chili flakes for a little more heat. I love soups featuring coconut milk because it adds a glorious creamy texture without ever feeling too heavy.

See all of my food posts here.

Follow me on Instagram to see everything I’m making, @hstrong_

What I’ve been making lately – April 15

What I’ve been making lately – April 15

Souped Up Trader Joe’s Miso Ramen Soup Whenever I make the trek to Trader Joe’s, I pick up a couple of these soups. I love them for lunch. I was a little hungrier this day, so I add some more ramen noodles, frozen corn, and […]

Niagara Restaurant Roundup – Counterpart Brewing

Niagara Restaurant Roundup – Counterpart Brewing

There’s a real craft brewery boom going on in Niagara right now. The best part, besides the great beer, is that a lot of these breweries feature some great food too. Counterpart Brewing is no exception. We’ve visited this hot spot a couple times so […]

Niagara Restaurant Roundup – Lost + Found

Niagara Restaurant Roundup – Lost + Found

I’m a sucker for a good taco. I was super excited about a new Mexican restaurant opening up in downtown St. Catharines called Lost + Found.

The interior is super stylish, with a modern feel featuring classic touches. I love the mixture of wood with the bright tiling throughout.

We knew we were going to go a little crazy on the taco front, but we still wanted something to start. We got totopos, which are freshly made tortilla chips served with a selection of hot sauces.

And now for the main attraction.

Did we go overboard? Yes. Is it a great sight to see your entire table covered in tacos? Absolutely.

There were a bunch we really wanted to try, and we really didn’t think they would be as big as they were. And of course we finished them all. This is what we got:

  • Carnitas – Green Salt, Pork Confit, Poblano & Carrot Escabeche, Salsa De Arbol, Crema, Pickled Onions
  • Cauliflower “Al Pastor” – Pinenuts, Seville Orange, Olives, Pineapple Pico, Salsa Roja, Crema
  • Huevo Ranchero – Sunny Up Huevo, Black Been Refrito, Avocado, Shredded Kale, Guajillo Ranchero, Pico De Gallo
  • Pocho Chicken – Mole Poblano, Queso Fresco, Pickled Onions, Pepitas, Crema, Valentina‚Äôs
  • Veracruz – Masa Battered Rockfish, Crunchy Slaw, Aioli Veracruz, Pico De Gallo
  • Short Rib Barbacoa – Smoked Chili Braise, Charred Onions, Salsa Boracho, Pineapple Pico, Hickory Sticks
  • Carne Asada – Mojo De Ajo Marinated Skirt Steak, Medium Pink, Black Bean Refritos, Salsa Negra, Chimichurri, Pickled Onions

They were all really great. Our favourites were the Barbacoa and Carne Asada. The ones we would skip next time are the Cauliflower and Pocho Chicken.

The restaurant also has an extensive drink menu, which we passed on for now but the next time I go you better believe I’m getting a margarita.

The food was excellent. There is quite a bit of variety on the menu, so everyone in a group would be able to find something they like. Keep in mind, parking is St. Catharines isn’t easy to navigate and we had to park pretty far from the restaurant.

I can’t wait to go back!