As I finished talking and took a breath, I went to refill my bowl with the deliciously spicy and addicting carrot soup, the designer explained, “It’s overwhelming you come home from these sort of things!”  I filled my bowl and listened.  “You know what I mean?  You just get soo excited and talk soo fast!” 

I just smiled.  That’s what a really enriching Enrichment Night does to me I guess.  And just like Gayle explained tonight, “Women need women!”  She read a quote by Bonnie Parkin, “It is a sociological fact that women need woen.  We need deep and satisfying and loyal friendships with each other.”

I felt like explaining this part of our night would completely overload him.  🙂  But I had a wonderful night, and yes, I get charged up, excited, and I’m sure all these ideas that come that I share with him as I return must be overwhelming. 

Thank goodness I have a blog!

I can’t wait another day to share this fabulous carrot soup recipe.  In fact, it is my new favorite soup!  Oh, the happy mouth it will leave you.  Warm firecracker explosions in your mouth!  It is adapted from the most recent Whole Foods magazine. 

harissa-spiced creamy carrot soup 

So the key to this soup is the harrissa.  It was my first time making harissa…oh, I can’t wait to use it again soon!  Begin by making your harissa:

harissa

1/4 c dried crushed chili peppers
1/4 c warm water
2 cloves garlic, pressed
1/2 tsp dhana jeera (coriander & cumin)
2 tbs olive oil
1/2 tsp salt
1 tsp lemon juice

1. Soak the dried crushed chili peppers in the warm water for about 10 minutes.
2. In a small food processor or blender, mix all ingredients.

It will look something like:

then for the soup:

ingredients:

2 tbs ghee (clarified butter), or organic butter
2 medium onions, chopped
8 garlic cloves, pressed
3 cups carrots, chopped
1 can coconut milk
4 cups broth (veggie or chicken)
1 1/2 c tomato sauce
2 1/2 tsp harrissa
1 tsp thyme
parmesean cheese
parsely

1. In a large soup pot, melt ghee and saute onions and garlic for 5-6 minutes.
2. Add carrots and saute another 5 minutes.
3. Add broth, coconut milk, tomato sauce, thyme, and harissa. Simmer, covered for 20 minutes.
4. Using a cup at a time, puree soup in blender, food processor, or better yet, use an imersion blender. If you like a bit of veggie chunk, leave a bit unpureed.
5. Garnish soup with parmesean cheese (if you’re ok with dairy) and parsely.

serves 6-8

Enjoy…we sure are!