Let’s play a game. I’m going to tell you five things, and you have to guess which one is false. Ready? Let’s go:
1) I finally broke down and bought the book, “Fifty Shades of Grey.”
2) I blushed a little typing the sentence above.
3) Last week I was chopping a jalapeno, and then I picked my nose (totally gross, I know) and suddenly my nostrils were on fire. Then, jalapeno infused snot started dripping out my nose onto my upper lip and then my ENTIRE FACE was on fire. And I couldn’t figure out what to do, so I tried to use a neti pot to clean everything out, but I must have used it wrong because the water just gave me an immediate headache that caused me to sit down on my kitchen floor and pray that my head would just go ahead and explode since that seemed less painful.
4) Eventually I picked myself up off the floor, and vowed never to pick my nose ever again. At least, not when dealing with spicy foods.
5)I made a soup with banana in it, which seemed totally ridiculous to me at the time, but was actually incredibly delicious.
Okay, ready for the answer?
They’re all true. I know, I’m a total cheater. Don’t hate.
Sweet and Spicy Carrot Soup
Adapted from Vegetarian Times
1 tablespoon canola oil
1 small yellow onion, diced
1 teaspoon salt
2 tablespoons fresh ginger
1 tablespoon curry powder
1 pinch cayenne
4 large carrots, peeled and sliced into 1/4-inch rounds
1 large ripe banana, or 2 small, peeled and sliced
1 14-oz can light coconut milk
2 tablespoons fresh lime juice
Heat the oil in a large saucepan. Add the onion and saute until well softened, about 5 minutes. Stir in ginger and cook 1-2 minutes. Add curry powder, cayenne and 1/4 cup water and cook an additional 1-2 minutes, stirring to mix in the spices.
Add the carrots, banana, salt and 4 more cups of water and bring to a boil. Reduce the heat to low and simmer, uncovered , for 25 minutes, or until the carrots are softened and can be pierced easily with a fork.
Using an immersion blender, blend the soup until smooth. You can also blend the soup in batches with a regular blender. Stir in the coconut milk and lime juice, reserving about 1-2 tablespoons of the coconut milk. Ladle the soup in bowls and drizzle with the reserved coconut milk before serving.