Carrot soup with Chestnuts

I cook a lot, at least twice a day every day. Sometimes it is for my girlfriend and daughter, and sometimes it is just for me. The thing about food is that it is an experience, sometimes one I want to share and other times one that I want to have alone.

Well today I cooked for myself but I wish I had somebody to share it with. It was one of the most amazing meals I’ve had, let alone cooked myself.

I’m a good cook and I’ve been told I need to share my recipes. I even set up a web site for them but it got boring. The thing with my cooking is I don’t own any cook books and I’m not interested in reading other people’s recipes.

Cooking is one of the most creative things I do. For me it is about reaching inward to my own spirit instead of following somebody else’s.

I never cook the same dish twice because it is such an unfolding in the moment. In fact I forget the recipe after I cook it. And cooking the same thing twice is like wanting to paint the same canvas twice. Why?!

So today I cooked this meal that blew me away. It was so incredible that I have to share it. In the house with me was my four month old son who only eats breast milk and my five year old daughter who has progressed slightly from breast milk to only eating macaroni and cheese.

So I experienced the meal in my own world.

Here it is.

Like most meals it was based around one ingredient. The other day I saw a jar of whole roasted chestnuts by a company called Minerve and I love chestnuts. But I had never cooked with them. So I wanted a dish with the chestnuts I had bought.

Being fall I figured they would go well with either pumpkin or carrot soup. I had some cashew carrot ginger soup from Pacific Natural Foods. I could have used pumpkin, squash, or anything like they have

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. I would have made my own but I had half a soup left over from them in the fridge.

I had two medium leeks from the farmer’s market that needed to be eaten. I also picked some pumpkin seeds since everything so far was mushy and I wanted something crunchy too balance it.

The steps were:

- I washed the leeks extra well to get out the dirt, sliced them thinly using lots of the green stem.

- I put them in a pan with a table spoon of coconut oil and a table spoon of sesame oil. Any oil would do but I wanted an Asian feel since the soup had ginger.

- I put salt and a very healthy pinch of turmeric. I worship turmeric. It is in my opinion one of the top ten condiments of history.

- I added a healthy handful of chestnuts, about 5 ounces. I cooked it all on on medium for about ten minutes to just before getting brown but so the leeks were softish. Never did I let the oil get hot enough to smoke. Never never let oil get that hot.

- I added the half of soup, about half a quart. Covered the pan and heated the dish to just before boiling, about five minutes.

- Meanwhile in another pan I put a tablespoon of coconut oil and a fist full of raw pumpkin seeds. I cut some salt over them and let them cook on medium heat stirring often. I browned them slightly but didn’t let them pop. About five minutes.

I put the soup in a bowl and mixed the pumpkin seeds in. It makes about two or three servings but I ate it all. I was SOOOO amazing.

I finished the meal off with some Yerba Mate tea and an organic oatmeal and chocolate cookie.

Ingredients:
2 medium leeks
1/2 quart of carrot soup
handful of whole roasted chestnuts
fistful of pumpkin seeds
coconut oil
sesame oil
turmeric

So simple and quick but so amazingly good. I thought of taking a photo of it but had eaten it already Society full movie Pavement: Slow Century hd Family Guy: The Story So Far… film Mr. Bones move

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Tags: carrot soup, turmeric

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