I ate many meals while at Penland that were prepared for me by women in my life, women, who had invited me to their homes in the days before I departed for dinners and celebrations. And as we said our farewells kindly boxed me up delicious food to take on my adventure. Women I am grateful for and inspired by. Makers and Mamas who work tirelessly with their hands to create things that change the landscape.
I grew up in a family of warm and loving women who feed you from their hearts and the labor of their hands and always send you home with leftovers. That expression of love is so deeply ingrained in me.
I wanted to share a delicious cold weather soup recipe from my friend Lara Nguyen
Apple, Carrot, Pumpkin and Coconut Soup
Carmelize One Thinly Sliced Onion in Olive Oil and Sea Salt - Remove to cool
Saute 4 Chopped Carrots Still Soft and 2 Green Apples till Warmed - Add Back the Onions
Add 1 heaping tsp. of Yellow Curry Powder and 1 minced garlic clove till fragrant
Add 1 can of coconut cream or milk (I did cream from Trader Joes)
Turn off Heat - Pour mixture in a blender and blend till smooth.
Return mixture to pot
Add 1 can of pumpkin puree
Add 4-5 cups of mushroom or vegetable broth stir and add 2-3 bay leaves.
Heat on Medium to a boil - Season to taste with salt, pepper, brown sugar… and I usually stir in a tablespoon of olive oil after I turn off the heat.