Well, that was last week.
This week our doctor advised that my little guy go back on the Candida/Yeast-Free to bring the yeast overgrowth in his gut under control. For those unfamiliar with this diet, it means the avoidance of all forms of glucose and fructose and a lot whole more—basically anything that yeast feeds on (sugars, refined carbohydrates, mold, yeast, vinegar ... and the list goes on). Not easy, but worth it. I am working on a post that goes into more detail, so stay tuned.
So, hmph, no sugar this Easter. I had to toss the idea of a sweet treat out the window and decided to contribute a recipe for a Caramelized Carrot & Licorice Root Soup (he is allowed one serving of a starchy vegetable a day, phew!). Something Mr. Easter Bunny might enjoy.
The inspiration for this recipe comes from a soup I sampled at last year's International Food Bloggers Conference in Seattle. The authors of Modernist Cuisine: The Art and Science of Cooking were serving up Caramelized Carrot Soup with Young Ginger, Licorice Root and Carotene Butter.
The flavors were pleasantly complex—carrot, ginger, licorice. It was so memorable that I set out to make something similar. To the version I came up with, I added a hint of cinnamon and topped it with a tart Lemon Coconut Cream. The cream really finished it! It's a bright and refreshing starter—the perfect soup to usher in Spring!
Oh, and if you are skeptical as to whether your little person would enjoy it? Well here's my little guy licking it right off the lid of the blender : )
Caramelized Carrot & Licorice Root Soup
Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | ACD
Serves: 2-4 (makes 4 cups)
Prep Time: 10 minutes
Cook & Chill Time: About 2 hours
1 small CINNAMON STICK
2 teaspoons LICORICE ROOT
1 cup BOILING WATER
2 tablespoons virgin COCONUT OIL
8 medium CARROTS, sliced into 1/4" rounds
1/2 teaspoon SALT
2 teaspoons GINGER ROOT, very finely minced
2 cups WATER
1-1/2 tablespoons fresh LEMON JUICE
Add licorice root and cinnamon stick to the one cup of boiling water. Allow to steep 15-20 minutes. Strain and reserve liquid.
In a large fry pan, saute carrots and salt in oil over low heat. Saute, stirring frequently, for 20-30 minutes or until carrots are tender and have a hint of golden brown.
Once "caramelized", allow carrots to cool 5-10 minutes. Transfer to a high-powered blender along with licorice/cinnamon liquid, ginger, two cups water and lemon juice. Blend on medium-high until super smooth. Add water as needed to adjust to desired consistency.
Ladle into bowls and drizzle with Lemon Coconut Cream (recipe below).
Lemon Coconut Cream
Gluten-Free | Casein-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan | Raw
Prep Time: 2 minutes
Whisk all ingredients in a small bowl.
More About Licorice Root
Visit Elana's Pantry for more on The Healing Properties of Licorice Root
Some should avoid licorice. Read about it here.
Licorice Root Tea recipe for colds, flu and adrenal health over at Nourishing Days