I have a new Easter tradition!
Lots of recipes call for only one or two carrots: chicken pot pie, chicken noodle soup, casseroles. But stores don't let you buy only one or two carrots. They usually only sell them in 1 lb, 2 lb, 5 lb, and 10 lb bags.
I used to only cook with baby carrots for that very reason. I figured we could snack on whatever we didnât cook, since weâre all too spoiled to snack on regular carrots. But baby carrots cost more, and they can still go bad if you donât snack on them.
Both my girls adore Peppa Pig. Peppa ate carrot soup in one of the episodes, and since my girls gobble up cooked carrots, I figured it would be a fun dish to try.
They loved it. I was surprised by how much I liked it, too. Itâs savory, healthy, and has a lot of tomatoes in it to offset the strong carrot flavor. (I found about 2 oz of diced tomatoes in my fridge â I canât imagine what I made that left me with only 2 oz of diced tomatoes, but it smelled and tasted fine â so I dumped that in. Another scrap saved!) Maybe Iâll have some for breakfast tomorrow. When one is on a quest to eat all the leftovers, there are no rules of what can and cannot be had for breakfast. This recipe comes from Well Planted, http://www.wellplated.com/roasted-carrot-soup/#recipe but I adjusted it for one pound of carrots (or slightly less than a pound, if you had to take one or two carrots out for a different dish). The recipe called for croutons, but I actually had the two ends of a loaf of bread that had gone stale. I toasted them until they were super dry, buttered them, cut them into cubes, and put them in for a nice additional texture. Itâs great if you like having something to chew on while you eat. It probably would have been better with artisan bread, though. The soup also freezes well. NOTE: You can also eat the carrots after they've been roasted without making them into a soup. For additional flavor, you can add Parmesan, or garlic butter, or balsamic vinaigrette, or honey. Roasted Carrot Soup
Main Ingredients1lbcarrots (or slightly less)
1 medium onion 3 cloves of garlic 1 TB olive oil 1 tsp salt 1/2 tsp cumin 1/8 black pepper 28 oz diced tomatoes 1/2 tsp basil 1/2 cup plain greek yogurt (one container) â1Preheat oven to 400 degrees. 2Slice the carrots lengthwise and slice the onion. (If the carrot is too thick, the onions will burn before the carrot is done cooking. 3Toss in a bowl with the olive oil, salt, pepper, cumin, and garlic. Stir until evenly coated. 4Spread vegetables on a baking sheet lined in aluminum foil so they lay flat and arenât touching one another. Cook for 30 minutes. After fifteen minutes, flip the carrots and put back in the oven. 5Put all ingredients in the blender and puree. Heat in a saucepan. Serve with croutons or toasted bread.
0 Comments
Leave a Reply. |
I will never waste food againI've been tired of throwing out food for years - not to mention tired of our huge grocery bill! I decided to make a change and vowed never to waste food again. In this blog, I'll show you how I do it. RECIPESArchives
January 2020
|