Today my mom would like to share with you are great healthy carrot soup. This soup can be eaten both warm or cold depending on the weather and your mood.
Here it is!
Just watching Abby do her core workouts gives me an appetite….not to mention those goofy, talented kids doing their balancing/pushup act for all of Madison the other day!
Fortunately, we have a very slimming soup on the back burner for today; yeah, I know, it’s feeling like summer these days, so who wants soup?! It really can be eaten cold, if that’s your thing, or otherwise, just make it lukewarm. But hey, let’s get real: we all know that more chilly days are ahead before serious summer sets in, right?!
Besides, a friend just made this delicious soup for a few of us gals from our Homemaker group at church and I enjoyed it so much that you now get to make it too; she served it with a baby green salad and warm Italian bread, giving us a lo-cal lunch…well, we won’t mention the dessert, okay? Well, get out your big Dutch oven and get ready to do some serious chopping.
CARROT LEEK SOUP:
5 c. water or chicken broth
5 c. sliced carrots
1 small white onion, chopped
1 clove garlic, minced
2 stalks celery, sliced
2 large leeks, sliced and soaked in water to wash out embedded sand.
2 tsp. basil
¼ tsp. sage
¼ tsp. thyme
1 Tbsp. butter
Sour cream, lite
Bring to a boil the first 9 ingred., up to the butter. If you use water, add 1 Tbsp. veg. bouillon or miso. Cover and boil about ½ hr. or til soft. Remove ½ c. cooked carrots and puree remaining. Add the carrots and reheat. Add butter and salt to taste. Serve with the sour cream and fresh chopped chives.
You really do not want to skip soaking the leeks, or you will have grit in your teeth! The guys thought this was pretty good; it is an interesting recipe with a subtle blend of spices, along with a big pile of low starch veggies. The color could be improved; the huge pile of green leeks does a number on the looks-next time I’d maybe try adding a few more carrots to get back some of the bright orange color. Garlic bread would go well with this, and maybe a sprinkle of lite Feta cheese would add a spark. All the chopping and cleaning is a bit poky, so allow a bit of time for this one. Lots of room for experimenting with those herbs too; I wonder what sweet potatoes would do for it? It could over power the carrot flavor. This one did well in my travel mug this evening and even stayed a bit warm.
So, do you really want to know what we had for dessert? It involved a graham cracker crust, Cool Whip, sw. cond. milk, and lemon juice; need I say more??
Well, how about sharing a favorite soup recipe of yours with us this week?
In the meantime, enjoy the sun and all the spring colors sprouting all around us once again!
Click on the links below for previous recipes of the week