I served the soup with the Corn Free Cornbread. We've been making that bread a LOT lately and we're still not sick of it. Tommy wolfed down his lunch. I think it's safe to say he approves!
Roasted Bacon Carrot Soup
12 oz bacon
~12 carrots, peeled and cut into pieces
1 medium onion, chopped
1 tsp salt, divided
1 tsp black pepper, divided
1/2 tsp garlic powder
1 head cauliflower, cut into florets
1/2 tsp smoked paprika
1/2 tsp dried basil
14 oz can full fat coconut milk
14.5 oz can chicken stock
4 cups water
1. Preheat oven to 375°F.
2. Place bacon on two rimmed baking dishes. Bake for 12-17 minutes until crispy.
3. Remove bacon but reserve the bacon grease.
4. Increase oven temperature to 425°F.
5. Toss the chopped carrots, onion, 1/2 tsp salt, 1/2 tsp pepper, and garlic powder with the grease on one of the pans. Toss the cauliflower, 1/2 tsp salt, 1/2 tsp pepper, paprika and basil with the grease on the other pan.
6. Bake the veggies for 30-40 minutes or until soft and browned. Stir once during baking.
7. Puree the veggies in batches with the chicken stock.
8. Heat the puree, coconut milk and water in a dutch oven pot until warmed.
9. Finely crumble the cooked bacon and stir in before serving.
Hey Lindsay! Hope you've been well :). I'm on a paleo-esque diet too (GAPS) to treat eczema and asthma, and I can TOTALLY empathize with the struggle to find things to eat (and all the constant cooking). You're not alone! Thanks for sharing your tasty recipes.
ReplyDeleteHi Heather! How is the GAPS diet going? Are you seeing improvement? Tommy and I both have eczema too. His improved like 90% after he stopped eating dairy.
ReplyDeleteThis looks AMAZING and is on my menu for Sunday night!
ReplyDeleteThis is so delicious!! Thanks for sharing! We are definitely adding this into the rotation.
ReplyDeleteThank you! I'm so glad you enjoyed it.
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