This is the recipe for my simple and delicious carrot soup, perfect for a cold autumnal day!

About 10 regular/big sized carrots
15 cherry tomatoes
A dash of turmeric
500 ml hot water
Rapeseed oil

1. Put the oven om 175 degrees celsius).
2. Slice the carrots and put them on a baking tray, add some rapeseed oil and salt and mix until all of the carrots are coated.
3. Roast the carrots in the oven for about 40 minutes, make sure that you stir sometimes during the 40 minutes so that they don't burn.
4. Halve the tomatoes. After the carrots have been in the oven for 40 minutes, add the tomatoes and lower the heat of the oven to 150 degrees. Bake for another 20-30 minutes.
5. Add your baked carrots and tomatoes to a mixer or a blender and add the turmeric and water, mix until you have a smooth mixture and enjoy! I had my soup with some homemade spelt sourdough, roasted seeds and a few soy beans.

If you get leftovers I recommend to heat them up in a pan together with some polenta, it's delicious!

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This is my favorite type of breakfast: a cold porridge with a chia pudding and jam, yum! You can bring it on the go and everything is made the night before - which will save a lot of time in the morning.

Cold porridge:
​2 1/2 dl oats
​1 1/2 dl oat milk
​2 dl coconut milk
​2 tsp vanilla powder
​2 tbsp chia seeds
​1. Mix everything well (I usually do this in a jar with a lid so that I can shake it well) and put it in the fridge overnight.

Vanilla chia pudding:
​3/4 dl coconut milk
​1 tbsp maple syrup
​1 tsp vanilla powder
​1/4 dl chia seeds
​1. Heat up the coconut milk together with the maple syrup (this is optional, but i find that it works better when making a chia pudding).
​2. Add the vanilla powder, mix it well, and then the chia seeds and mix again.
​3. Put the chia pudding in the fridge, mix it once more after 10 minutes and leave it to thicken overnight.

Strawberry chia jam:
​1 dl strawberries
​2 tbsp maple syrup
​1/2 dl chia seeds
​1. Mash the strawberries and heat them up in a saucepan.
​2. When some of the water has cooked away, add the maple syrup and let it cook until more of the water has cooked away.
​3. Pull the pan away from the heat and add the chia seeds. Leave it to cool a bit in the pan, then put it in a jar and store it in the fridge.

In the morning: assemble everything in a jar or a bowl, bon appetit! In the picture I have topped it with crunchy spiced seeds, I found the recipe for that on Green Kitchen Stories blog. I hope that you enjoy my first post and that you give it a try, it is truly the best breakfast!