Curried Carrot Soup

This is modeled after the soup we had our first cold night in London. It was delicious after a long day. To theirs they added a little shredded chicken, carrots, and edamame which would be delicious in the soup.

6 - 8 c. chicken broth or water and bouillon

2 lb carrots, cut in to chunks

1 stalk lemon grass

garlic powder

1 - 2 Tbsp red curry paste

1/8 tsp coriander

1/8 tsp. cardamom

Instapot on highest pressure for 13 minutes. Remove the lemon grass

Puree in the vitamix and add a

1 can of coconut milk,
chopped cilantro
1 tsp. lemon juice.

Shortcut Spanish Rice

This is a really simple recipe that adds flavor to Tex-Mex style dishes. I used it in enchiladas and as the base for burrito bowls. Feel free to double, triple, or cut the recipe in half.

For burrito bowls I serve with a can of refried beans and any other toppings I have on hand. We like cheese, salsa, sour cream, tomatoes, and avocados but anything goes.


2 cup dry white rice
3 1/2 cups water
4 chicken bouillons or enough for  4 cups of water
1 c. bottled salsa

Place all in a medium sized pot. Bring to a boil, reduce the heat, and cover. Let cook until the rice is tender throughout. 

Check to make sure the bottom isn't sticking and burning towards the end of cooking.