Versitile Carrot Soup

I don't know about you all, but I love a basic soup recipe that can be spiced up of toned down depending on taste and preference. This is one of my favorites. Granted I love carrots and so does N, but it just makes you feel all warm and tingly. The following is for a main dish for about 6 people. I would recommend serving with a salad and bread option. We used the millet muffins, and a mescalin mix salad with Balsamic vinegar dressing...homemade. Yummy!

4 lbs carrots, peeled and sliced (i use my food processor..I'm obsessed)
2 med onions, chopped. (food processor again)
4 Tbsp Coconut oil (you could use butter, but I like the sweetness of coconut)
2 inches freshly grated ginger.
1 tbsp curry (or less if you don't like curry or spicy. or none)
Salt and pepper to taste
64 oz of chicken stock (homemade preferable, or store purchased broth)
2 tbsp congealed chicken/giblet gravy (optional)

In an 8 quart pot, over med heat melt the coconut oil. Add the carrots and onions. Saute until soft about 45 minutes. Add in the curry and mix well. Add the stock, bring to a boil, and skim. Add in the ginger, salt and pepper, and giblet gravy (if you have it) Allow to boil for 30 minutes until all carrots and onions are soft.
Use your immersion blender or hand held blender and blend until smooth. Top with Cream Fraiche, cultured cream or yogurt! N, loves it with yogurt and I do too! If you aren't a spicy person, the "dairy" really calms down the spiciness. Enjoy with th millet muffins and salad. You can also throw in some chicken if you have it left over from making stock!

Dandelion Green, Carrot, and Red onion Sautee

Okay, so this is one of the only recipes I have actually enjoyed Dandelion greens in. If you have never had them, they are exceptionally bitter, but really really good for you. I have tried to stem them, and saute them with various things, but with no success....until this recipe. We had Grass fed porter house steaks and a salad with this side dish.
3/4 of a red onion thinly sliced
2 carrots peeled and cut into matchsticks
1 bunch dandelion greens bottom stems removed, rinsed.
1-2 tbsp butter

Pre-heat a cast iron skillet on med-high heat. Once hot, add the butter, carrots, and onions. Saute until onions and carrots are slightly browned and have soften a bit. Stir occasionally, allowing time for the carrots and onions to brown. Once browned lightly remove from the skillet and place in a bowl. Cover to keep warm. Add the washed greens with water still on stems to the cast iron. Cover and remove from heat. Let steam until wilted. Drain water from the greens by lightly pressing them against the side of the skillet. Place drained greens on a cutter board and finely chop.

Add all ingredients together in the skillet and re-warm. When at a serving temp, move to a dish and enjoy!