Roasted Carrot Ginger Soup

We’ve had snow here already, yep, snow!  That means that it now official soup season.  This recipe is easy to make and usually I always have carrots in the fridge.  My kids loved this soup too. I would serve this with some homemade bread to round out the meal and top with roasted chickpeas or homemade croutons.



  • 2 cups carrots, roughly chopped
  • 1/2 small yellow onion, roughly chopped
  • 3 cloves garlic
  • 1 tablespoon extra virgin olive oil
  • 1 can (400mL) full-fat coconut milk
  • 2 cups water
  • 1 organic vegetable bouillon cube (I used GoBio!)
  • 1 T finely grated ginger or 1.5 teaspoons powdered ginger (I would do it according to your taste)
  • salt and pepper, to taste


  1. Preheat oven to 350 F.  Line a baking sheet with parchment paper.
  2. In a large bowl, toss the carrots, onion and garlic with olive oil. Spread on a single layer on a cookie sheet.
  3. Roast the vegetables until they are tender, approximately 30 minutes.
  4. Transfer the vegetables to a large pot.  Add in the coconut milk, water, bouillon cube and ginger (start with 1 teaspoon).
  5. Bring to a low simmer and cook uncovered for 20 minutes
  6. Puree the soup in a blender (an immersion blender is okay but it won’t make it as smooth as a blender).
  7. Put back into pot and season to taste.


Green Thai Curry (Crockpot)

Now that summer holidays are over and I’m back to work and the kids are back to school and gymnastics and swimming, I have been bringing out the crockpot a lot lately. This curry is made in the crockpot and requires little preparation, no watch time and makes for easy clean up. You can also switch up the vegetables according to your preferences or what you have on hand. While it may not be authentic Thai curry, it is close enough and tastes delicious. Continue reading “Green Thai Curry (Crockpot)”

Mega Mixed Nut and Fruit Granola

Off we go for another camping trip.  I’m always looking for snacks that we can bring that don’t require refrigeration and that our entire family enjoys.  We only have so much room in our two small coolers!  Granola is perfect for snacking and breakfast and full of healthy ingredients. This recipe has 1.5 cups of nuts and over 1.5 cups of dried fruit in just a small batch. You can adjust the recipe to your own tastes and even add in some chocolate chips if you want.   Continue reading “Mega Mixed Nut and Fruit Granola”

Brownie Ice Cream Cake (Vegan, Gluten-Free)

We were celebrating both of our daughters’ birthday with the family and this time I wanted to be able to eat the cake too, so that meant that I had to make it.  The easiest way to make a cake when you are away on vacation is to just make an ice cream cake.  Plus, it can met multiple dietary requirements, such as vegan, dairy-free, or gluten-free and is perfect for a summer birthday. Normally, when we have regular cake there are leftovers. This time, there wasn’t even an extra piece leftover for an evening snack! Continue reading “Brownie Ice Cream Cake (Vegan, Gluten-Free)”