How does that phrase go? Oh yeah, “When the cat’s away, the mouse will play.” Well, when my husband is gone for an evening I get really crazy. Are you ready for this one? I’m not sure you are….

Okay, I’ll tell you. If you promise not to say anything to my hubby.

I cook vegetarian food. Gasp! I know, I’m a crazy woman. And you can tell my husband. I was just saying that to build suspense. Did it work?

I’m not actually a vegetarian, as you might have realized from this blog, but I don’t need meat at every meal. In fact, I could eat popcorn as a meal. Okay, I actually do eat popcorn as a meal. All the time. A very balanced meal, right?

Anyways, back to the topic at hand. When my husband isn’t home for dinner, I also like trying new recipes that he might not necessarily enjoy. The original recipe for this soup called for preparation in a slow-cooker, but I was looking for a more speedy result. Don’t get me wrong, I love my slow-cooker! It was especially great when I worked full-time. Now that I’m home with my daughter, I don’t mind enjoy something simmering away on the stove. This soup is great with a thick slice of whole grain bread or some yummy crackers. Try it tonight!

Carrot Soup
adapted generously from Family Circle Magazine

1 Tablespoon olive oil
1 medium onion, roughly chopped
1 clove garlic, peeled and roughly chopped
1.5 pounds carrots, peeled and roughly chopped
32 oz. (one box) of reduced sodium vegetable broth
2 cups of water
2 Tablespoons packed dark brown sugar
1 teaspoon ground ginger
2 Tablespoons heavy cream (Or if you’re feeling healthy–unsweetened Greek yogurt would work. But it’s only 2 Tbsp, not gonna kill ya!)
1/4 teaspoon salt
2 Tablespoons instant potato granules (optional–to thicken soup)

1/4 cup vegetable or canola oil
2 shallots

1. In a large pot or dutch oven, heat 1 Tbsp of olive oil over medium high heat. Add in onion, garlic, and carrots. Stir around until onions become translucent and carrots begin to brown slightly.
2. Add in broth and water, bring to boil, reduce to simmer. Simmer until carrots are fork tender (stick a fork in one and it comes back out), or at least an hour.
3. Stir in brown sugar, ginger, cream, salt, and potato granules. Using an immersion blender, purée until smooth. You can use a blender too, but be careful, and do it in batches.
4. For crispy shallots: In a small frying pan, heat ~1/4 to 1/2 cup (you’ll want your shallots covered) canola or vegetable oil over medium-high heat. Very thinly slice shallots and add to hot oil. Fry until browned and crispy (mine went a bit too far). I did mine in a couple of batches. Remove to paper-towel covered plate to dry and cool.
5. Garnish soup with crispy shallots. (The original recipe suggested cashews or fresh cilantro, which would both be delish too!)

Verdict: This was really good! I could eat the crispy shallots plain, but they were really good on top of this soup.
Husband’s take: He did actually try this soup, but it was a little too spicy (too much ginger) for him. It was nearly too much ginger for me too, but I still liked it.
Changes I would make: Maybe a touch less ginger next time. I already reduced the amount from what was recommended in the original recipe (1.5 tsp).
Difficulty: As always, easy!

 

About time I had something healthy on my blog, right? I’ll try to keep things a little more balanced. No promises though, I have a killer brownie recipe coming soon.