IMG_3519
Saturday morning, as I lay in bed, trying furiously to sleep in but happy enough to just kind of be in a half sleep wrapped in our new bedding, I got to thinking about why I love to cook. When I have a particularly draining week, I often think to myself “Shouldn’t I just lay on the couch all weekend and veg? Wouldn’t that be best for restoring my energy?”  I do want to veg. I want to veg for approximately three to four hours, the time is takes for me to watch all the television I missed during the week. But that’s usually done with by Friday night or Saturday morning (yes, this girl stays in most Friday nights). And shortly thereafter I get the urge to cook, to make my weekly pilgrimage to the farmer’s market and grocery store, taking my time as I sort through the items on my list, and then heading home to spend hours in the kitchen… filling my home with good smells, and good food.

To me, homemade food is love. I love to cook for others and have others cook for me. I love spending hours in my kitchen on the weekend with multiple pots bubbling and a podcast or good movie soundtrack humming in the background. And I love the way my fridge feels when it’s filled with ready to go, good for us food and leftovers. It makes me feel back on track and like all is right in my world. It restores me.

So even though my lower back sometimes gets tired from standing at the counter for so long, or my eyes relentlessly sting from chopping onions, cooking is energizing. It’s my safe place and where I want to go every weekend. This soup is where I went this weekend, and it’s so incredibly good. Here’s to a great week!

Ps: Sun Dried Tomato Soup, Homemade Chicken Noodle Soup, and Tomato Soup with Grilled Cheese Croutons

IMG_3485 Creamy Carrot Coconut Soup from Bon Appétit

  • ¼ cup (½ stick) unsalted butter
  • 1 pound carrots, peeled, chopped
  • 1 medium onion, chopped
  •  1 teaspoon sea salt and several grinds freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 13.5-oz. can unsweetened coconut milk
  • 1-2 tsp (depending on how spicy you like it) Thai-style chili sauce plus more for serving (or Sriracha)
  • Fresh cilantro leaves (for serving)

Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt and pepper, and cook, stirring often, until carrots are softened, 15–20 minutes. Stir in broth, coconut milk, and 2 Tbsp. chili sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft and liquid is slightly reduced, 40–45 minutes.

Let soup cool slightly, then purée in a blender ( I used my immersion blender) until smooth. Reheat in a clean saucepan, thinning with water to desired consistency; season with salt and pepper.

Divide soup among bowls, drizzle with chili sauce, and top with cilantro.

  1. Coconut and carrot aren’t two things I’d normally picture together, but this sounds AMAZING! Gorgeous pictures, too!

  2. Brooke Braun

    Obviously you love me because this is full-on #scddiet approved with a swap for a homemade hot sauce. Love!

    • Clara

      I do love you!! And this soup is so stinking good.

  3. I love that you said “homemade food is love.” Couldn’t have said it better– and that’s why I love to cook!

  4. Creamy, velvety soups like this one are among my favorites, especially in the Fall and Winter. And I wholeheartedly embrace your cooking philosophy – I feel the same way!

    • Clara

      Hi Adina! Thank you so much for commenting and passing along that link- I’ll definitely check it out. xx

  5. Haven’t thought of this combo, interesting!

  6. Pingback: Cranberry Margarita | Channeling Contessa

  7. Finally catching up on all my blog reading so I’m late to the game, but absolutely YES on cooking restoring me. I find a gel mat for those long hours in the kitchen prevents the lower back pain a fair amount :)

  8. I love cooking too. I enjoy it, so it never seems like a chore – it actuallynperks me up. I love the simplicity of this soup. I also see the marble slab has made an appearance !

  9. joanne

    Is 2 tablespoons of the Sriracha correct? My soup came out so hot/spicy I couldn’t eat it.

  10. joanne

    ok, it appears you have corrected the recipe. thank you.

Leave a Comment

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>