Welcome to Foodie Friday! I’m linking up with Annmarie from the Fit Foodie Mama, Esther from Chocolate Runner Girl + Jess from Hello To Fit to create awesome healthy recipes each week! This week’s theme = Garlic, because it’s National Garlic Month!

Super excited to announce that I now own…an immersion blender! <3 My best friend and partner in crime (we’ve been facebook-married for almost a decade, so obviously it’s super-srs) somewhat recently obtained two of em’, so he gave one of them to me!

I have lots of wonderful plans for it, but first off, can I just say how magical they are?! Yay for all kinds of delicious soup! (In my current semi-crippled state, liquids were especially welcomed.)

The recipe I’m sharing isn’t exactly centered around garlic, but it does use garlic! It’s super tasty + nutritious and quick to make, so I’d like to think you’ll forgive me. :]

You may have seen a preview way back when (aka over a month ago)–what can I say? I like to plan ahead!

This is what I’m gonna show you how to make today!

The one we made this time around really just involved throwing together a ton of the things that we liked. Long long ago, we deduced that if I were to be a vegetable, I’d probably be a butternut squash because I have a butt (sound reasoning, m’friends!). We decided to throw in a monstrous carrot too, to up the vitamin A content, since that’s good for your vision, immune system, and cell growth! :]

The veggies at the Asian market we frequent may or may not be mutants. Please note the size of that carrot (yes, that’s a carrot) as compared to the giant kitchen knife next to it. Or that 12 oz. jar of coconut oil. This carrot means business.

This was the first time I’d ever used an immersion blender, but my goodness, those things are magical! <3 Yay for super simple and flavorful soups!

Butternut Squash Carrot Soup

Ingredients:

1 butternut squash

1 quart progresso vegetable soup

3 large carrots (or 1 carrot on steroids [like ours])

1 large onion, diced

4 cloves garlic, chopped

1 tbsp butter

1 in. piece ginger, minced

1 tsp cumin

2 tsp turmeric*

sprinkle of ground sea salt

freshly ground black pepper, to taste

1-2 wedges of lime to serve

2 cups coconut milk

*Curry powder would work well in here too!

Instructions:

Cook garlic onions + ginger together until soft. Add spices. Add chopped carrots + butternut squash. Add vegetable stock. Bring to boil and simmer for 20 minutes. Use immersion blender to blend everything together. Add in swirl of coconut milk and more spices (if desired), to taste.

If you missed our other posts from our lovely indoor food adventure, check em’ out here!

End-of-Week-ish Recap!

Since my cast is finallyyyyy off, I’m (at long last) catching up with a bunch of posts–for instance, the weekend trip I took up to Davis with some of my favorite people from…a month ago!

Ever wanted to grow your own garden? Do you also live in a city!? It can be done! Check out my review of The Rooftop Growing Guide! :D

Have you ever used an immersion blender?

Have you ever seen such a ginormous carrot?!

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