Tag Archives: carrot

Curried Carrot Bisque

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With the new year in full swing and keeping with my resolution of eating more veggies, I thought I would post this lovely soup recipe today.

It’s been a while since I have posted a soup dish, and as a result since I have extolled the virtues of this simple meal. Yes, soup can be a meal!

I could fill my belly with the endless warmth that soup provides for days on end. Especially in this chilly winter weather we are wading through. To come home to a simple soup to soothe the soul sounds simply satisfying and stupendous to me. Wow! That was a lot of alliteration.

I’m not sure what it is about soup, but it really does cure all! When I’m feeling a bit under the weather a simple bowl of tomato bisque with a grilled cheese makes me feel sooo good.

And on a busy night where I don’t have time between kids activities to cook a big dinner, throwing together a quick chicken noodle with leftover vegetables from the week is how I survive.

I hope you enjoy this spicy twist on Tomato Bisque inspired by Chobani’s #MadeWithChobani project!

Shopping List:
3 cups carrots roughly chopped
5 cups vegetable or chicken stock
2-3 teaspoons curry powder, a little less if you don’t want it too spicy
2 cloves garlic, whole
Juice of 1 lime, about 1 tablespoon
1 5.3 oz. container plain Chobani yogurt
One pinch of salt and pepper to taste

Instructions:
1. In a medium stockpot bring to a boil the carrots, stock, curry and garlic. Let this summer for about 20 minutes or until carrots are super soft.
2. Transfer to a blender and purée (with steam vent open) for about a minute until it is a smooth consistency throughout.
3. Return the purée to the pot and stir in the yogurt and the lime juice. Then warm it back up and serve it garnished with cilantro and croutons if you like.

Serves: 4 appetizer portions or 2 meal portions

For more recipes with Chobani click here.

Thai Carrot Slaw

Thai Carrot Slaw

I’m not a big fan of coleslaw, in fact, I really hate most that I encounter. If I am served one, I simply doctor it up a bit. I find that they are too sweet for my taste. And don’t even get me started on mayonnaise. I know some of you love this condiment, but I am purely creeped out by it! It’s eggs and oil and it’s supposed to taste like something other than fat? I just don’t get it.

I digress. Although I have a strong distaste for slaws, I do like shredded cabbage as an alternative to lettuce  for a quick salad. And since there’s more good stuff in cabbage than romaine, so I’ve come to topping my tacos as well as serving a shredded cabbage salad tossed with a store-bought Asian Vinaigrette. Paul Newman’s is my favorite right now, and its low fat too.

But this is not a cabbage slaw. It is a shredded carrot slaw with a homemade dressing. And it’s the Big Boy’s favorite salad of the moment.

Shopping List:

2 Tablespoons cilantro leaves, chopped

2 Cups shredded carrots (I used the pre-cut ones from the veggie aisle)

3 cups shredded cabbage

2 Tablespoons chopped roasted peanuts

for the dressing:

4 Tablespoons olive oil

4 Tablespoons seasoned rice vinegar

2 teaspoons honey

a pinch of salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

Instructions:

1. Place carrots, cabbage and cilantro in a serving bowl.

2. In a small Tupperware container mix dressing ingredients together. Put the lid on the Tupperware and shake it vigorously to combine it all.

3. Toss the salad with the dressing and serve with chopped peanuts.

Serves: 4 as a side dish