soup

Ready for something cozy warm, satisfying and altogether yummy?

I am one happy camper.  It’s Sunday, it’s turned into a gorgeously sunny, crisp fall afternoon, and I am about to share with you a recipe from one of my favorite chefs, Barbara Ianna.  You can find her on Instagram at @bo_2.0.  She was kind enough to once again share a creation from her kitchen, and it’s perfect to make today.  CARROT SOUP!  It’s simple, nutrition and delicious.  I try to use organic ingredients whenever possible, and I like to use a dollop of sour cream and a sprig of parsley to finish it up.  Thanks again, Barbara, for opening your creative kitchen to us today!

CARROT SOUP
(serves 6 cups – each about 105 calories)

6 cups chicken broth
26 oz. peeled carrots
8 oz. peeled and cored apples
8 oz. peeled and cored pears
3 oz. peeled fresh ginger root

DIRECTIONS:
Cut carrots, apples and pears into half-inch pieces.  Cut ginger in half lengthwise.  In a large pot place all the ingredients and bring to a simmer until carrots are tender, about 20-30 minuters.  Remove ginger and let cool.  Place in a food processor or blender and blend.  Add salt and pepper to taste.

Now hunker down to feed body and spirit with a big, steamy bowl of soup and enjoy your day.  SPOILER ALERT!   if you love soup… stay tuned later this week when we will feature a fantastic seasonal pumpkin soup!