Do you know the perfect time to start a food & wellness blog?

How about when you are huddled under a blanket trying to sweat out a fever? How about when after MONTHS of feeling great and woo-hoo maybe I’m ONTO SOMETHING PEOPLE you get too sick to crawl out of bed?

Yeah, that time. Because last week I bought’s domain name, fired up Pinterest and Twitter, and excited to log some hours designing stuff again, whipped up a logo. The NEXT DAY I woke up and felt like my intestines were being ripped out and that wonderful feeling lasted through the weekend. Perfect timing.

This is what some people might call the universe taking artistic license with the word sarcasm. I call it keeping it real. Because my life is nothing but – schlepping kids to school, slapping together meals, and doing it all in a second language.

At the same time I was also maybe just a little wee bit excited about a contest I submitted my young adult novel to on Twitter (no dice – I’ll keep trying). And constantly refreshing my Twitter stream didn’t leave much head space for noting the usual signs for unwellness – headache, trouble sleeping, and a preoccupation with checking my spam folder for missed emails.

But thanks to the kindness of a partner in crime dear friend, I was spoiled with warm soup and a fuzzy blanket. And out of the goodness of her heart, she is sharing her recipe for Carrot Soup with me so I can return the favor one day.

Carrot Soup. My friends take such good care of me -- they feed me soup and let me spend aaaaaallll day on their couch wrapped up in a blanket.

My friends take such good care of me — they feed me carrot soup and roasted potatoes and let me spend aaaaaallll day on their couch wrapped up in a blanket.

Carrot Soup

5-6 medium length carrots, cleaned and peeled, chopped into 1″ thick rounds

1 tbsp butter

1 whole onion quartered (omit if you have sensitivities to onion)

1 litre water, plus 1 cup bone broth (if desired, and if omitting onion, recommended)

ground sea salt to taste

Melt butter in soup pot and add quartered onion, sauteing until onion separates and turns golden. Add water, bone broth, and salt, and dump those beautiful carrot rounds on top, cooking on low heat until the carrots are tender and a fork easily pokes through. Remove from heat. Using a submersible soup blender (or if you are fancy and have a Vitamix or other mixer suitable for pureeing hot liquids), puree on low until soup is smooth and creamy. Serve immediately.