Carrot, Coriander, and Orange Soup

Winter Carrots & Citrus, with Coriander and Yogurt

Recipe from The Green Witch

Before trying this recipe I doubted that 2-3 tablespoons of ground coriander in a soup that serves 4-6 would taste good. That’s throwing half the bottle of coriander into a small pot of soup—isn't that overpowering? Still, I was intrigued, and started with 1 tablespoon. While simmering, the coriander taste mellowed. I gradually added more, up to the 3 tablespoons. Don’t fear the recipe! Spice it slowly if you’re skeptical.

Sweet Potato Tangerine Keto Cakes

Recipe adapted from Chinese Herbal Cookbook

Chen Pi is a key ingredient in this recipe. It’s simply dried tangerine peel, which makes a delicious addition to soups and stews as well as baked goods. Since it’s tangerine season, it’s time to make your annual chen pi supply. Simply cut the peel into small strips and dry it overnight, full instructions on my Making Chen Pi post. Add chen pi directly to soups or teas. To use it in baked goods, like these cakes, cover with boiling water, wait 15 minutes, then drain and chop.