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Wednesday, March 28, 2012

Pacific Soup

Have you ever had this stuff? It's much better than the cans of condensed soup, and healthier too. I work with a lady who is an AMAZING cook. She cooks so healthily and does it in a way that doesn't make you think you are eating healthy. It's amazing. Well last night I got back to work after taking a resident to yoga class and the house smelled delicious!! She made up her own version of this soup. She shared the recipe with me so I'm going to share it with you!! (I have a pot cooking on the stove as we speak, maybe an after picture?)

(PS I don't measure so good luck)

Carrot/Tomato Soup
2 diced yellow onions (mine were medium size)
2 stalks of celery chopped
3-4 blanched tomatoes with skins removed- finely chopped (save blanching water)
A LOT of peeled & roughly chopped carrots (however much soup you want, cut that many carrots)
Garlic--I used quite a bit because that's how I like it
2-3 bay leaves (or dash of ground bay)
Turmeric- a few teaspoons
Red Pepper flakes- I like it spicy
Salt & Pepper
Dash of Cumin
Dash of ginger

So you start by sauteeing the onions, celery, red pepper flakes, tomatoes in 2-3 tablespoons of butter. Once the onions are translucent, add the carrots, bay leaves, turmeric, cumin, ginger, S&P, sautee a little longer. Add the water you used to blanch the tomatoes until it just covers the carrots. Let it cook until the carrots are tender. You can add the garlic now or you could add it when you add the water, depends on how garlicy you want your soup to be. Once the carrots are tender, use your immersion blender or regular blender and blend until soup is smooth. Carrots are really sweet so this soup is pretty sweet. It almost takes on a squash type taste. It's really good.

To tone down the sweetness, you can make this to add a little bit to each bowl of soup:

few spoonfuls of plain greek yogurt
1 small spoonful of mayo
2 pieces of green onion chopped up
garlic powder
little salt & pepper
 mix all ingredients together and chill in fridge until soup is ready. I just used a spoonful in each bowl of soup.

It's healthy. I has a unique taste to it. (read healthy)

That white stuff really makes it good.

After trying mine, hers tasted better. I should have bumped up the spices and maybe used vegetable stock instead of the water.



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