Roasted Bacon Carrot Soup

If heaven was a soup, it'd be this one. OMG it's so delicious. I know I say that about a lot of things I cook. But this one really is a standout. It's a hearty mix of pureed roasted veggies, coconut milk and lots of bacon. It doesn't get much better than this. As Ben said, "We need to have this soup often." And it's paleo and free of the Top 8 Allergens too!

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.

Salsa Verde Chicken Tamale Casserole (Dairy, Gluten, Egg and Corn Free!)

I've made tamale casserole before, but I've taken the easy way out and used prepackaged cornbread mix. Since Tommy can't have eggs, wheat or corn, that means it was time for a little research. I found a recipe for Corn-Free "Cornbread" on Live Free, Gluten Free. We had to make a couple modifications, but it turned out great! 

Salsa Verde Chicken Tamale Casserole

2 lbs grilled chicken, diced
2 cups Creamy Cauliflower Sauce (see below)
2 cups salsa verde
1 recipe Corn Free Cornbread (see below, follow directions minus baking)

1. Preheat oven to 350.
2. Spray a 9x13 baking dish with nonstick spray.
3. Layer the chicken on the bottom of the dish, then the Creamy Cauliflower Sauce, and finally the salsa verde.
4. Spread the cornbread mix over the top.
5. Bake for 25 minutes or until the cornbread is cooked.

Corn Free Cornbread

2 Tbsp psyllium husks
4 Tbsp warm water
1 cup coconut milk (I use the Silk Vanilla Coconut Milk from the carton)
1/3 cup canola oil
1/4 maple syrup
1 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
2 teaspoons corn free baking powder
1 teaspoon guar gum
1 teaspoon salt

1. Preheat oven to 350°F.
2. Spray a 9x9 inch square baking dish.
3. In a large bowl, whisk together the oil, milk, syrup, and psyllium husks and water.
4. Add the remaining ingredients and stir well.
5. Pour into baking dish and bake for 25 minutes or until a toothpick comes out clean.

Creamy Cauliflower Sauce

1 whole cauliflower, cut into florets
1 cup chicken or vegetable stock
4 cups water
1/2 Tbsp refined coconut oil
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper

1. Combine cauliflower, stock and water in a medium pot. Boil until the cauliflower is soft.
2. Transfer cauliflower to a food processor. Add 1 cup cooking liquid and the remaining ingredients. Puree until smooth.