A simple blend of soaked walnut, almonds, speckled banana, and maple, this machine-less and dairy free chunky monkey is rich and creamy, while remaining nutritively virtuous. Again, the type of sweet I’d feel comfortable sharing with my Poe, unprocessed and plant based, we serve ours generously atop sugar cones.
Requiring just as little effort as its namesaked lack of ingredients, this simple six-ingredient carrot soup will quickly finagled its way into your workweek dinner lineup. Made with carrots and sweet potato, simmered to bone warming and soul nourishing perfection, this slurp is creamy and spiced, boasting little pops of turmeric and the complexity of garam masala. Family friendly, serve over brown rice or quinoa, and topped with array of raw hemp, pumpkin, and sunflower seeds for added crunch. Younger children can utilize it as a ‘sauce’ stirred into a bowl of their favorite noodles.
4 cups low-sodium broth 6 large carrots, diced 1 medium sweet potato, diced ¼ teaspoon ground turmeric ¼ teaspoon garam masala ¼ cup plain goat’s milk yogurt salt + pepper to taste
In a large Dutch oven or heavy pot, bring broth, carrots, sweet potato, and spices to a boil. Reduce heat to low then cover pot. Simmer for 20 minutes, or until carrots and sweet potato are fork tender. Remove pot from heat and allow to cool (this is very important – you’ll have to blend the soup, and blending hot liquids usually doesn’t go well).
Once soup has cooled, transfer to a high speed blender and add yogurt. Whiz until very smooth, seasoning to taste.
Store refrigerated in an airtight Tupperware for up to one week, rewarming over medium-heat when ready to serve.
Broth note: I used an onion and garlic free version of my Scrap Stock, simmered with added ginger and turmeric. Any homemade or store-bought broth – vegetable, or otherwise – will do.
Yogurt note: I used a plain goat’s milk yogurt. An unsweetened coconut or Greek yogurt will substitute without issue.