Creamy Carrot Soup & Blueberry Pie in the Sky

I've known my dear friend Pam for twenty two years. She is currently dealing with cancer. Because of the pandemic and her compromised immune system, our visits have shifted from meeting once a week at a local restaurant to connecting for a meal (safely, socially distancing away from the crowds) outside on her front porch. Picking up take-out is sometimes on the menu, but as I thought about her health and her personal food favorites, one soup came to mind and has became more often than not, our weekly stable dish to share - Creamy Carrot Soup. Making this healthy soup is truly a meditation for me and it is a way to support Pam's healing. Sometimes I will bring an Asiago roll to accompany the soup and a piece of "Blueberry Pie in the Sky" for dessert. When a friend or family member is seriously ill it is a wake-up call to honor each moment you still have with them, and to make more conscious food choices to support their physical well-being and potential healing as well. Making this tasty, grounding soup is one of the ways I tell Pam that I love her - our meal time brings us both comfort and celebrates our connection and our gratitude for our long-standing friendship.

Besides being a healthy recipe to share with someone who is ill...if you are looking for an entree that will tantalize some of your own 10,000+ taste buds, this Creamy Carrot Soup will do just that. Some people might pair a wine or cocktail with this meal…I would just serve water as a beverage with this delicious soup so as not to alter any of the tastes you’ll encounter in a single savory spoonful. If you are cooking this soup just for yourself, I'd suggest pairing your meal with a good read like “A Natural History of the Senses,” by Diane Ackerman, or perhaps the poetry of Rumi? After all, even though we pine for the pandemic to be over, one benefit is having more time to make our meals a celebration of the senses while dually assisting our coping mechanisms… for as the famous French chef August Escoffier said, “soup puts the heart at ease,” as does an inspiring book.

1) BRING TO BOIL THE FOLLOWING INGREDIENTS. COVER AND SIMMER ABOUT 15 MINUTES. LET COOL TO ROOM TEMPERATURE.

2 lbs. carrots (5-6 medium size carrots), peeled, scrubbed, & chopped

5 cups water with 2 veggie bouillon cubes

1½ teaspoon of sea salt

1 medium potato, peeled and scrubbed

2) SAUTE’ IN FRYING PAN

3-4 Tbs. Butter

1 small clove of crushed garlic

1 cup chopped onion

1/3 chopped salted/roasted cashews

1 Teaspoon fresh grated ginger root

3) PUREE EVERYTHING TOGETHER IN A BLENDER UNTIL SMOOTH.

4) RETURN THE PUREE TO SOUP PAN AND WHISK/STIR IN 8 OZ. OF SOUR CREAM AS YOU HEAT VERY SLOWLY.

5) GARNISH WITH ANY OR ALL OF THE FOLLOWING ITEMS; SPRINKLE OF *GOMASIO, A SMALL DOLLOP OF SOUR CREAM, PINCH OF SAFFRON, SPRIGS OF CILANTRO, OR A PINCH OF TOASTED COCONUT

Scientific studies have shown that cooking can alleviate stress or elevate mood. Along with the science, this particular “comfort” soup is also a joy to prepare. As one preps the veggies, takes in the scent of cooking onions, and stirs the pot full of colorful, golden orange carrots, the process becomes a meditation of sorts. My mind becomes peaceful just knowing the nourishing benefits of all the ingredients while anticipating the rewards of good health! For instance, carrots, the main ingredient, can help to; lower cholesterol, lower risks to developing lung and breast cancer, help to lower blood pressure, and can bolster bone health. Carrots contain antioxidants that help slow the aging process, and, can help stop memory loss. Carrots are a natural anti-inflammatory due to being a rich source of potassium and magnesium. They also contain natural antiseptic and antibacterial compounds which boost the strength of the immune system. The beta-carotene has also been shown to speed up the healing process of wounds and injuries, while the antioxidants fight to decrease infection and inflammation throughout the body. Last, but not least, carrots are known for containing a generous amount of Vitamin A, the vitamin well known for promoting excellent eyesight! Case in point - I’ve never seen a rabbit wearing glasses have you???

It’s so important to keep our bodies in the best health possible as we navigate the tumultuous time of this pandemic. This soup embodies many medicinal qualities that enhance our health without sacrificing taste.

*Gomasio can be bought in the spice area of your grocer or you can make it fresh. You’ll need some sesame seeds, sea salt, frying pan, a bowl and a wooden spoon/pestal. You can get a bowl (surabachi) with ridges inside which would be helpful, but not absolutely necessary. First take about a cup of seeds and toast them in your frying pan. Once toasted, place the seeds in your bowl/surabachi. Add about 1 Tbs. of the sea salt to the toasted sesame seeds and take your wooden spoon or pestal and grind the warm sesame seeds and sea salt together. Not only is Gomasio a wonderful garnish for Creamy Carrot Soup, but also a wonderful addition to sprinkle on a stir fry, broiled salmon, roasted vegetables, and more. For additional information on the benefits of Gomasio and how to prepare it - check out this link :

AND NOW FOR DESSERT!!!!!!

BLUEBERRY PIE IN THE SKY - The berries and nuts add a little unexpected tart taste and crunch, but this creamy, smooth, and light sweet pie will delight the senses before they’re even added.

CRUST

½ cup of Coconut spread

(baking/cooking form)

1 cup flour

2 oz. walnuts

2 oz. pecans

To prepare crust, put pecans and one oz. of walnuts in blender/food processor - pulverize to a fine consistency. Add flour and mix well. Chop 1 oz. of walnuts into small pieces (this will add a little crunch to your crust) – add and stir into the flour/nut mix.

Cut coconut spread into flour/nut mixture and stir. Pour crust mixture into 8-9 inch pie tin. Press crust mixture into bottom and up sides of pie tin. Bake at 350 degrees for approx. 10 minutes and let cool.

FILLING

8 oz. cream cheese

1 cup sugar

1 small container of whipped cream

Approx. 2 cups of blueberries

1 cup of raspberries

To prepare filling, blend whip cream, Cream Cheese, and sugar in large mixing bowl. Place washed and dried blueberries (about ½ cup) on the top of the cooled preformed crust Next, add cream cheese mixture, covering the bottom layer of blueberries. Continue adding the cream cheese mixture up to the top and a little over the edge. Next place washed and dried raspberries around the edge of the crust so that they are touching. Add remaining cream cheese mixture (the raspberries will act as a little border in keeping the rest of the mixture inside the pie tin, while adding some height to the pie. After all cream cheese mixture has been added, place rest of blueberries, one by one to top of pie, showing the cream in between for that button look as pictured above.

Place pie in fridge or freezer for at least 30 minutes before serving.

PLEASE ENJOY.…BON APPETITE!