Sweet & Spicy Carrot Bisque

Another New Year...Another year of clean eating inspiration

Well let's just hope this is not my only post this year. I will try....that's all I can offer. In my head I plan out my blog all the time. Its getting on here to actually do it that's the hard part, but I want to share all my food love with everyone I know. So I will give it another go.

First off.

Sweet & Spicy Carrot Bisque

Amazing! It has one crazy ingredient that I would never have thought to add. BUT, it works. It really does. Its vegan, It tastes oh so good, and I loved it.

The Recipe is from last years Vegetarian Times Chefs' Challenge

• 1 Tbs. canola oil
• 1 medium yellow onion, diced (1 cup)
• 1 tsp. plus 1 pinch salt
• 2 Tbs. minced fresh ginger
• 1 Tbs. curry powder
• 1 pinch cayenne pepper
• 4 large carrots, peeled and cut into ¼-inch rounds (4 cups)
• 1 ripe banana, peeled and sliced
• 1 13.5-oz. can light coconut milk, divided
• 2 ½ Tbs. lime juice

1. Heat oil in large saucepan over medium heat. Add onion and pinch of salt, and sauté 5 minutes, or until onion is soft. Stir in ginger, and cook 1 to 2 minutes, or until fragrant. Add curry powder, cayenne, and 1/4 cup water. Cook 1 to 2 minutes, stirring to coat onion and ginger with curry mixture.

2. Add carrots, banana, 1 tsp. salt, and 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with fork.

3. Purée soup in batches in blender or food processor. Return soup to pot, and stir in 1 cup coconut milk and lime juice.

4. Simmer remaining 3/4 cup coconut milk in small saucepan over medium-high heat 10 minutes, or until reduced by half.

5. Ladle soup in bowls, and swirl 11/2 Tbs. coconut milk reduction into each serving.

Welcome Fall... I've missed you

This is our favourite soup during Fall. To bring in the crisp crunchy sound of leaves beneath your feet, the chilly wind and oh so wonderful rain.......

Lentil, Barley and Sweet Potato Soup

(Today's Parent Oct. 2010)

1 tbsp oil

2 stalks celery, chopped

3 cloves garlic, minced

1 sweet potato, peeled and diced (or 2 small)

1/2 cup pearl barley

2 tsp dried oregano

2 tsp dried basil

3 tbsp tomato paste (or a few spoonfuls of leftover home made tomato sauce)

2 tbsp balsamic vinegar

6 cups of vegetable stock (divided)

540 ml can lentils, drained and rinsed

2 tbsp chopped fresh flat-leaf parsley or cilantro

1. Heat oil in a large pot over medium.  Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. 

2.  Add sweet potato, barley, oregano and basil, and stir to coat well. 

3. Add tomato paste and vinegar, stir to combine. 

4.  Add 5 cups of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender.

5. Stir in remaining broth, plus lentils and parsley; book 5 minutes more, or until the soup is heated through. 

We always have this soup with Cheddar Cornbread Tops

(adapted from Today's Parent Oct. 2010)

1 cup flour

1/2 cup cornmeal

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup soy milk (or any milk you use)

1 egg (or egg replacer to make it vegan)

2 tbsp oil

2/3 cup cheddar, shredded

(you can add diced hot peppers or a tbsp of paprika)

1. Preheat oven to 400F

2. In a large bowl, whisk together flour, cornmeal, baking powder and salt.

3. In another bowl, whisk together milk, egg and butter. Pour over flour mixture and stir to combine. Stir in cheese until evenly combined. 

4. Drop dough in 8 mounds onto a parchment-lined baking sheet

5. Bake for about 12 minutes or until firm to the touch.