Skip to main content

Carrot Soup with Pan Toasted Croutons

Curried Carrot Soup with Pan Toasted Cornbread Croutons

Vegan Comfort in a Bowl.

What I love about slow cookers? The obvious. It's a no-brainer. (Such an odd expression. I mean, if I had no brain would I care about soup?) Wait. Are zombies no-brainers? If so, I can relate. Totally. I've been feeling zombie-ish again, assaulted by the second wave of pollinating hostile trees here in my hip little hamlet of Santa Monica by the sea. Excuse me while I honk.

The dreaded oak. My nemesis.

In spite of hopeful neti pot usage I am brainless once again. Shambling. Screwing up paintings. Too tipsy for kettle-bells (I visualize my zombie-pitiful grip during a swing, letting the kettlebell fly out my fifth floor apartment window like a missile and knocking out some poor soul in the street below; if you read about a kettle-bell incident in the news, I swear I'm innocent).

And craving comfort food in a big way.

That is, easy comfort food. Not complicated comfort food. Who wants to stand at a stove right before dinnertime, chopping and stirring and simmering, when you can chop and toss in the morning and let a Crockpot do the work for you? Zip. Boom. Bonjour! The slow cooker must have been invented by a woman, right? Or maybe a zombie who had better things to do than sauté.

Free time. It's a gift.

Ask any zombie.







Curried Carrot Soup Recipe

By Karina Allrich

I love using a slow cooker when the weather turns warm and breezy. It frees me from kitchen duty just when I need it most- supper time. I love to be outside late in the day.

Ingredients:

Olive oil
1 clove garlic, chopped
1 to 2 teaspoons mild gluten-free curry powder, or to taste
1 leek
4 large organic carrots
1 sweet potato
Half a banana squash {or butternut squash}
Fresh water, as needed
Sea salt, to taste


Instructions:

Plug in your (medium size) slow cooker and turn it on to high. Pour a drizzle of olive oil into the bottom. Add in the chopped garlic and curry powder. Stir and cover. Let the curry infuse the oil as you chop the vegetables.

You have music on, right?

Wash the leek, trim and slice the white section.

Peel, trim and chop the carrots.

Peel the sweet potato. Chop chop.

Peel the squash. Chop some more.

Toss all the chopped veggies into the warm crock and stir. Add just enough fresh water to cover them. Season with sea salt to taste.

Cover.

Now go to work. Or not. Maybe go do something fun. Take photographs. Paint. Read a gardening book. Walk the dog. Color with your kids.

About temps- High vs Low::

If you keep the soup on high it will cook faster- say, four hours or so, depending upon your make and model (some crocks are bigger than others, I'm happy to tell you). If you need to stretch out the cooking time, turn the slow cooker on to low. It will be ready in perhaps, six hours. If you need to stretch it a bit longer I don't think it would hurt- as long as you've put enough water in the crock.

The soup is ready when the carrots are tender and split easily using a fork.

Now the fun part. Power tools.

Puree the soup with an immersion blender until the soup is silky smooth. Taste test. If it cooked down too much and is a tad thick, add some liquid {for extra creaminess use a dash of coconut milk- although- I didn't add any extra "milk" and we loved the fresh, clean taste} and gently heat through for another ten minutes.

Serve with pan toasted cornbread croutons. See below.

Serves 4.




Easy Cornbread Croutons

Here's what I did for fabulous, crunchy gluten-free croutons {these were so good, I might make these for snacking}.

Instructions:

I started with:

1 package Bob's Red Mill Gluten-Free Cornbread Mix

I followed the directions on the package, substituting the eggs with Ener-G Egg Replacer, and using water and olive oil to keep it vegan.

Ingredients I added:

1/2 teaspoon sea salt {I think the mix needs it}
1 teaspoon chili powder
2 tablespoons chopped jarred jalapeños {skip if you need it less spicy}

Instructions:

I baked it in a 9-inch cake pan and cooled it on a rack. I sliced the cornbread into eight wedges; then wrapped each one in recycled foil, and bagged for freezing.

I used one thawed piece of cornbread for two people. So if you need more, you do the math.

Cut the cornbread into cubes.

Heat a skillet over medium-high heat and drizzle in some olive oil. Add the cubes of cornbread. Gently toss them from time to time as they sizzle and get golden. Remove with soft-tip tongs. Careful- don't be rough with these babies.

Serve hot sizzling croutons on top of the soup.

These would be super scrumptious in salads, too.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Note:


I was not asked to do a review of Bob's Red Mill Gluten-Free Cornbread Mix- I bought the mix myself and tried it. I am not being compensated for this recipe idea/blog mention. Just so you know.


TRENDING

Gluten-Free Shepherd's Pie Two Ways (one vegan)

For today's menu? Gluten-Free Shepherd's Pie Two Ways (one vegan). A frigid wind is rolling through, interrupting our whisper of solar warmth with bracing bursts of frosty cold. But the skies are clear and cobalt blue, nudging out the low wooly gray of yesterday. Still, it's the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes. A savory pie, I said out loud, standing at the window watching our pair of cardinals and chickadees take turns at the feeder stocked with black oil sunflower seeds. Don't tease me, said my husband from his corner study, looking up, I imagine, from his latest screenplay effort. I wouldn't joke about a thing like pie, I assured him. I'm thinking- a shepherd's pie, I said. More to myself than him. But not the usual shepherd's pie. No lamb. No beef. No onion. No peas, I murmured. Please, he said. No peas. (His hearing is ex

Gluten-Free Fudge Brownies - Our New Favorite Recipe

Our go-to brownie recipe- for years- was this fabulous Dark Chocolate Brownie Recipe , created back in the early, innocent gluten-free days of 2006. And it has never failed us. We must have baked hundreds of these brownies. I'm so not kidding. So why mess around and experiment with success, you might, quite logically, ask? Well. I cannot come up with a definitive philosophy behind my impulse to try something new. All I can say is, It's my nature. And that's good news for brownie lovers everywhere. Because these fudgy-good gems are easy to make. No xanthan gum or weird ingredients. Just rich chocolate goodness. What better way to ring in a New Year? So go. Get fudgy. Peace - Love - Chocolate, Karina xo

Gluten-Free Goddess Banana Nut Bread Recipe

Banana bread for the rest of us. No apologies needed.  Out there in the cold cruel world, Darling, some folks apparently (still) view our gluten-free lifestyle through a jaded foodie lens, believing, first of all, that gluten-free anything is never going to taste anything but awful, and second, that this whole gluten-free trend (their word not mine) is a fad not worthy of serious consideration, appreciation and compassion. Apart from the standard (and brief) lip service that non-afflicted food writers, bloggers and journalists pay to celiac disease, adhering to the medical treatment that is a gluten-free diet is degraded- for that sexy topical hook- to a "bandwagon". An eating disorder. A diet by choice. They dub it a controversy. Two food bloggers referenced the gluten-free diet on a social networking site recently, bragging about their "iron stomachs" and their ability to chow down on everything, implying that those of us unable to ingest gluten merely have &

Snow Day Cake with Blueberries

Last night's winter storm crept in overnight, waking me in the pitch black dark of 4 AM with its silence, its ten-inch thick blanket of fresh fallen snow. Magic like that can wake you up out of a sound sleep. After padding around to the windows to see if flakes were still drifting down and downy, sticking to the bird-feeders in impossibly high heaps, I couldn't get back to sleep, so I preheated the oven and baked us a tea cake for breakfast.  It's a simple muffin style cake studded on the top with blueberries. I know. I know. Blueberries? In January. Well. Yeah. Because January. Because snowstorm. And honestly, who doesn't crave blueberries all year round? Why should they be relegated only to summer recipes?  That's why The Goddess invented frozen blueberries. For snow days. And recipes like this one.  Stay cozy wherever you are, and stay safe. Bake a cake.  Add a little sweetness to your weekend. Karina xo

Sour Cream Chicken Enchiladas

Fabulous Chicken Enchiladas- worthy of a game day get-together. Yummy. Easy. Chicken enchiladas. I never tire of them. And I'm not alone. My chicken enchilada recipes are among the most popular recipes on the blog. It's understandable. Enchiladas make a perfect make-ahead recipe for a weeknight supper, football Sunday, or a pot luck gathering. And they are (easily) gluten-free.  Make enchiladas earlier in the day- in this handsome ceramic baking pan , if you like. Half time nosh is done. Serve with this longtime family favorite-   Joey's Rockin' Guac   and tortilla chips. As easy as uno, dos, tres. Stay safe out there! Karina xo

New Chocolate Muffins for Winter 2022

Facing the Winter of 2022 takes a dash of courage. A pinch of patience (well, way more than a pinch!). And a hopeful refresh of your favorite treat go-tos. In other words. HERE WE GO AGAIN. Bring on the chocolate. So with that in mind, my beloveds. This is my latest version of a chocolate breakfast treat- a gluten-free muffin with options. If you need a sweet- but not too sweet- lure to start your day, these cocoa infused beauties might be just the ticket. If- like me- you may need a little extra deliciousness, especially on a gloomy day, you can add in (like I did, I confess) extras. Like, dark chocolate chips. And walnuts or pecans. It's up to you how much indulgence you need to get you through. We don't judge. The added bonus? Your kitchen will smell like a bakery. Like a chocolate hug. Like... love, maybe. Because the secret ingredient is always LOVE. Put love in your baking and your day is sure to be brighter. And more delicious. Love yourself. Take care of your Someone Sp

Butternut Chili Spicy 'n Sweet

A New Year's bowl of comfort for 2022. Sweet 'n spicy chili with a dash of lime. New Year's Day is almost upon us. Rather than wax nostalgic about the bumpy ride of the year we've had, I'd rather post a simple home cooked recipe I know you'll love.  Making a pot of bean soup or legume heavy chili to welcome in a freshly minted year is a tradition as old as the hills. From Italian Pasta Fagioli to homestyle southern Hoppin' John , beans somehow acquired the favorable reputation of attracting good luck.  Why? I haven't a clue. But I do know this.  Beans paired with cubes of winter squash make for one sweet and tasty chili. That, Dear Reader, you can take to the bank. Wishing you all good luck, good health and lots of love in 2022. Karina xo