You can add a bit of spice to your canoe trips by using a variety of recipes, with a range of flavours.
We like flavourful meals, but not over the top spicy.
If you are sharing meals with others, bring extra spices (in addition to salt and pepper), that way people can “increase the heat” on their own.
When I saw this recipe on the cover of a Chatelaine magazine (February 2017) I knew it would be perfect for camping. We tested it out at home first and then made a batch to dehydrate.
2 cups of carrots (about 3 medium carrots cut into 1 inch cubes)
4 cups sweet potatoes (about 2 medium cut into 1 inch cubes)
3 tablespoons coconut oil (divided)
1 leek thinly sliced (white and light green parts only)
1 garlic clove chopped
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
1 can regular or light coconut milk (400 ml)
Vegetable broth (900 ml)
2 tablespoons lime juice
Salt as needed
2 tablespoons salted peanuts
¼ cup cilantro leaves
2 tablespoons shaved coconut
Preheat oven to 425 F
Toss carrots and sweet potatoes with 1 tablespoon of oil and place on a baking sheet. Roast until tender – about 20 minutes.
Heat the remaining 2 tablespoons of oil in a large pot over medium heat.
Add onion, leek and garlic and cook, stirring occasionally until tender, about 10 minutes. Stir in curry paste and fish sauce (if you are using). Cook for 1 minute.
Add roasted vegetables, coconut milk and broth. Boil, then reduce heat and simmer uncovered for 10 minutes. Remove from heat.
Using an immersion blender, puree soup until smooth, and stir in lime juice. Add salt as needed.
Place on dehydrator trays and set the temperature to 145 degrees F. It will depend on your dehydrator but will likely take between 25 and 30 hours.
Once it’s dry, break into small pieces and vacuum seal.
Pack peanuts, or coconut for garnish. If you are eating this early in your trip pack some fresh cilantro for some added flavour.
Cover with water and heat until rehydrated.
Add the toppings. Enjoy.
Note: In the original recipe, it recommends saving 1/4 cup of the coconut milk to drizzle over the soup. Since we can’t do that camping, we added it into the soup.