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!
Recent Comments