Oh. My. Heavens.
The house smells like ginger, chocolate, and coconut.
This is what heaven smells like. Ginger, chocolate and coconut. Someone is going to make me six gallons of body wash that smells just like this. I just want to sit here and BREATHE.
MissAngelTween says that when I cook, it's like eating at a fancy restaurant. Pretty sure she's after some of that cake, but I'll bask in the glow of preteen approval for every second it's offered. In five minutes, I'll be the worst mom in the world again, you know.
Here's how I did the soup, it was kind of off the cuff (as usual) along with what I'd do differently:
2 small onions, small dice
2 inch knob of ginger, minced (I'd grate it over a plate next time).
2 lbs less a handful for snacking baby carrots. (I'd totally chop them up a bit, they took FOREVER to cook)
1 quart chicken stock
1 t powdered ginger
1 apple, peeled and diced
1 potato, peeled and diced (if I'd had a sweet potato that would have been better.)
2 C milk (I used whole. Cream would have been better but then I couldn't have cake)
2 T maple syrup. (Real, not pretend)
salt and pepper
3 T coconut oil
Heat 2 T coconut oil over medium heat and add the onion, cooking until translucent. Add everything but the milk and simmer, until VERY tender. We're talking mushy pot roast tender. The time will depend on the size of your chunks- mine took forty five minutes and probably could have gone a bit further, but the children were threatening to leave home if I didn't feed them. I think it was the smell of ginger in the air.
Pulse in batches in a blender or food processor until smooth. Return to heat and add milk. Just pour, don't measure, until the soup is a consistency you like. I eyeballed about two cups, it may have been a bit more. Stir the last tablespoon of coconut oil into the soup-taste for seasoning and adjust if necessary. The coconut oil works just like finishing it with butter and smells divine.
Garnish with sour cream and parsley. Chocolate cake recipe to follow.
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