By mlb, on August 27th, 2010%
This is a great all-purpose soup. You can make it in the summer with a pound of garden or farmer’s market carrots, or any time with a bag of peeled carrots, as in the original recipe. We actually have the bag of carrot snacks in the fridge quite often and if they don’t get used for…snacks, I am often wondering how to use the bag up fast. This soup was the answer.
Usually I am so-so on carrot soup but something about the flavors here just clicked for me. It was especially good the next day, as the different ingredients had time to come together and meld. I’m also already forming a plan to use this recipe in the Fall with some butternut squash or pumpkin for the . . . → Read More: Carrot Soup with Orange and Tarragon
By mlb, on June 12th, 2010%
Okay, so this is not the most season-appropriate dish ever but if you lived in Portland, you’d understand. We have been rainy and a little cold, although today and tomorrow are promising to be nice, sunny and *gasp* Summer-ish!
If you do have a day that is not so hot, this is a great thing to do with your oven and stovetop. I have even made the chicken version of the posole in the crockpot before, when it was too hot to simmer it stovetop.
The vegetable broth you do need the oven for, so either wait for a cool day, roast your veggies in the morning, or throw caution to the wind and crank up your oven in a 90 degree day!
Roasted Vegetable Stock
Adapted from a recipe in . . . → Read More: The Best Roasted Vegetable Stock & What To Do With It
By mlb, on February 20th, 2010%
This was a recent experiment that ended up as a tasty dinner and then lunch the next day. I used a basic carrot soup recipe with ginger and lemon to start but then added a lot of other things to it (curry powder, cashews, coconut cream). It made a very interesting, satisfying soup.
My inspiration for adding all of those extra ingredients were a really wonderful bowl of soup I had a couple of years ago at The Cricket Cafe on Belmont and a recent lazy approach to dinner in the form of Pacific Foods Cashew Carrot Ginger soup.
I think you could easily substitute coconut milk for the cream (it won’t end up as creamy) but you’ll save some fat for a dessert or something. I went ahead and froze . . . → Read More: Curried Carrot Soup with Coconut & Cashews
By mlb, on January 25th, 2010%
Recently, I found myself with a bag of lentils and a dream. Or something like that. Maybe it was just a bag of lentils, a craving for soup and memories of the awesome chicken tagine of last month. So I kind of combined the two for something I like to call Lentil Soup #22 (or Moroccan-Style Lentil Soup). I’ve posted lentil soups before, but this is way different.
I used Spanish lentils for this (they hold their shape really well) but any brown lentil will work fine. So would red or green, probably.
Lentil Soup #22 (or Moroccan-Style Lentil Soup)
Adapted from a recipe by ME!
2 tbsp olive oil
1 onion, diced
4 cloves garlic, chopped
1 tsp smoked paprika
1 tsp cumin
2 tbsp sun dried tomato paste
1 cinnamon stick
8 cups chicken or vegetable broth
1 . . . → Read More: Lentil Soup #22
