Sometimes I feel that with all the diets, allergies and warnings that suround our food it is quite hard to actually enjoy it. Yesterday, while listening to the radio I learned about the E-171, Titanium Dioxide, TiO2 that is used to give foods an opaque color. It can be found in chewing gums and candy with a hard shell. It is apparently known to be dangerous and yet it can be found in happy products like smarties.
I read up on it a little bit and I found for example an article on http://www.myadditives.co.uk that explains in relative length what it is and how it’s made. And then, as kind of a footnote is says: Side effects: cancer…..
I sometimes get an uneasy feeling of being powerless facing the fact that sometimes even potatoes can do you harms… and sometimes I make carrot coconut soup and all is well. My mother gave me this recipe and it never seizes to sooth me.
Carrot Coconut Soup*
For 4 servings
500 grams of cleaned carrots,
1 can of Coconut milk (300 ml),
1 lt of vegetable broth/stock**,
Salt and pepper
Cut the carrots in pieces and put them, together with the broth to simmer over medium heat. Let it cook for approx. 20 minutes or until the carrots are soft. Pour into the blender and mix until smooth. Continue mixing while adding 3/4 of the can of coconut milk (sooo healthy!) Pour back into the pan, taste and season. Use the rest of the coconut milk to pour over the soup after serving as a decorative touch. Serve with fresh warm bread.
*All used ingredients are organic
** I make vegetable broth every 2 weeks. Put into pot: 1 big carrot, the green part of 1 leek, 1 onion, 3 branches of Thyme, 1 bay leaf and a tsp of black pepper corns. Cover largely with water and let it cook for 20 minutes. Pour it into a basin through a strainer; push out all the water into your basin. I do not add salt until I actually use it to make soup. This is easy and so much better then store bought! I freeze half and the other half is gone before the week is!