I shared in the last email newsletter about how I had a chance to drive south and visit with a good friend before winter break. We met on SR 12 near Packwood for a repeat hike of the Dry Creek Trail. Our last outing was back in June when we did a trio of short hikes on the Goat Marsh, Pine Creek and Trail of Two Forests below Mount St Helens.
I not only love hiking with Elizabeth because we have been friends since college, but it affords me a chance to slow down and appreciate the less Instagram worthy trails. We did not get our big annual backpacking trip this year due to her recovering from a twice broken foot, rambling day hikes will be our connection for awhile.
If there is anything I have learned in 2020 is to not take anything for granted and that the things that matter most can be the simplest. That when the world comes to a screeching halt, you will quickly find out what you need and don’t need. From giving up a blue bird day to stand in the parking lot and reconnect with a friend in the middle of chemo, to extra summer hours at work to continue to build on the racial equity and mental health needs of students to an unexpected phone call from a friend whose daughter had started cutting again.
2020 was a rollercoaster I don’t care to repeat. it meant a lot less time wandering out in the wilderness than I would like. However, there sure were a lot of moments to be thankful for. More time with my husband as we both worked from home, less scheduling conflicts and running around on half a tank, and more intentional time spent with friends and family even if it was virtual or short.
The gift of pruning and budding in order to see the fruit of new growth. As I look into the next year, I hope to do more of the same.
#carrots #avocadooil #garlic #broth #coconutmilk #parsley #dill
It is that time of year here where we don weatherproof vestments to get outdoors. After slushing around in the rain or slogging up a snow covered ridge line, we then rush back home to warm bowls of nourishment.
But why wait until you get home? Enjoy that hearty bowl of soup up at the summit or at camp too!
I alternate between buying the 2 pound bag of whole carrots or the 32 ounce bag of mini carrots (same volume) depending on my current carrot eating obsession. If you are like me, sometimes you can eat them every day and sometimes it is, please don’t let me see another carrot again.
But the great thing is that carrots can last a long time in the fridge. And when snacking and roasting get old, I often tend to turn these nutrition powerhouses into soups. Vegetable medley soup, turkey vegetable soup, etc.
So one day I was thinking about a new way to fix them up and thought, what better flavor combination would taste great on the trail than carrots with ranch dressing? And if you take them in a powder, you save weight!!
The carrots combined with the parsley mean you get Vitamin A, Vitamin K, Vitamin C, and fiber in each bowl (read antioxidants and beta-carotene).
Because I often eat some at home and dehydrate and freeze the rest, I will use oil and full fat canned coconut milk. But if you want yours to last longer with or without refrigeration, experts will advise to add the oils and fats later. I find this isn’t because the food will make you sick but rather it tends to pick up the odors and tastes from other foods or taste off over time if you don’t.
But it is important to get that fat in there somehow because Vitamin A and K are fat soluble which means they need fat to be best absorbed in your body.
I have included directions for either method and suggest adding extra powder milk and/or a packet of coconut oil if you want to up your calories in this happy bowl of orange sunshine on the trail.
Carrots With Ranch Dressing Soup
Take this classic vegetable snack combo on the trail as a dehydrated soup!
Prep Time
10 minutes
Cook Time
20 minutes
Dehydrating Time
12 hours
Course: Dinner, Lunch, Main Dish, Soup
Cuisine: Autoimmune Protocol, Dairy Free, Nightshade Free, Nut free, Paleo
Servings: 7 1 cup servings
Ingredients
- 32 ounces carrots (sticks or chopped)
- 3 tablespoons avocado oil (use water if long storage)
- 4 cloves garlic (smashed)
- 2 cups broth
- 1 cup water
- 1 cup parsley (compact, chopped)
- 1 can full fat coconut milk (skip for long storage)
- 1 tablespoon dried dill
- 1 teaspoon sea salt
- 1 cup powdered coconut milk (use for long storage or extra calories)
Instructions
Making The Soup
- Sautee carrots in oil or water, then add the cloves of smashed garlic for a few more minutes until they starts to turn translucent.
- Add the broth and water, cover to simmer until carrots are very soft. Let cool slightly and then puree with the parsley in the food processor (or with a hand blender in the pot).
- Return the puree to the pot, add the rest of ingredients and let simmer 5 more minutes.
Dehydrating For The Trail
- Once cool, add the soup to lined trays in the dehydrator. Keep the soup as thin as you can. Dry at 125-135 degrees for 10-12 hours until the soup breaks up into pieces and is brittle.
- Add the broken up pieces to the food processor to break into a powder. It should make about 2 1/3 cups of powder if using the canned coconut milk.
- If using powdered coconut milk instead of canned, add 1 cup of the milk powder to the dry soup and mix.
At Camp
- Add a generous 1/3 cup of the dry soup mixture to a cup or bowl and cover with one cup of hot water. Cover if possible and let soak, stirring occasionally. Add a coconut milk oil packet for extra calories!
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