I just returned from an amazing trip to Norway (check out some photos here!) and of course while I was there, besides enjoying the amazing scenery and winter activities, I loved tasting all the food. I may do a food diary post (let me know if that is something you would like to see!), but in the meantime I wanted to share this recipe from when we hunted the Northern Lights!
We went on a great private tour checking out different locations to watch for the lights, and after our guide found the spot with the highest probability of seeing them (a beach covered in snow), we put our snowsuits on and made a campfire. The guide then passed around a homemade soup his wife made for dinner. It was sooo good – filling, healthy, and the ginger added such a nice spice to warm up the night. He just listed off the ingredients he remembered and I did my best to recreate it – enjoy!
Norway Camping Soup
1 tablespoon olive oil
1 medium onion, chopped
4-5 cloves garlic, minced
1 nub ginger, peeled in half and sliced
6 baby carrots or 2 large carrots, sliced
2 32 oz cartons vegetable broth
3 off-the-vine tomatoes, chopped
4 white potatoes, peeled and chopped
Salt and pepper
1 teaspoon turmeric
1 14.5 oz can coconut milk
In a large soup pot, sauté the onion and carrots in the olive oil for about 4-5 minutes. Then, add the garlic and ginger and sauté for another minute or so. Add both containers of broth, the tomatoes, 2 bay leaves, and salt and pepper to taste. Bring to a boil, add the turmeric, and then simmer for 20-30 minutes until the potatoes are cooked through. During the last 5 minutes of cooking, add half the can of coconut milk. Serve with a fresh loaf of sourdough and butter, if desired 🙂
See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden