- I’m in my final year of the Arts & Entertainment MGMT diploma program @ Cap U

- I love all sorts of music (of course, I hate all sorts of music as well, but I don’t keep my taste locked to one genre)

- I like cats (a lot)

- My doctor said I had to cleanse my liver so my diet basically consists of rice & seasonal fruit/veggies + a whackload of supplements…arrrgghhh

- On a lighter note, it’s my birthday on Friday! Wooooooooo

I’m here till the end of April and I’m really looking forward to the hustle and bustle of springtime @ Mint Records!

Since I’m on a liver cleanse, it’s hard for me to find food that’s equally good for me as it is delicious. This Curried Carrot Soup recipe from Carolyn Mark definitely fits the bill!

1 tablespoon olive oil
1 yellow onion, sliced
1 tablespoon fresh ginger root, grated (optional…although I would definitely recommend it!)
8-10 carrots, sliced
2 vegetable bouillon cubes (the Knorr brand is recommended)
4 cups water
curry powder & salt to taste

In a large saucepan, saute onion in olive oil until transparent. Add grated ginger root, if you desire, as well as the roughly sliced carrots. Saute for another minute or two. Add water & bouillon and simmer on medium heat for 40 minutes. Allow that to cool for a bit, say 10 minutes, before transporting the ingredients to your blender. If everything is too hot, it may explode when blended! Perhaps it is time for a cocktail, tea or cigarette break? After your break, blend ingredients until smooth & transport concoction back to your original saucepan. Add curry powder & salt to taste and simmer for another minute or two. Fill bowls and top with creme fraiche & parsley or cilantro.

*Note: if you want to make the soup creamier and heartier without using dairy, use cashew cream! Google a recipe to make it - it’s different from cashew milk. ALSO - when blending hot soup in a blender, don’t use the original blender cover. Cover the top with a thick towel instead - it allows steam to escape and less chance of an explosion!