No one loves to stay home more than I do. Everywhere I look are reminders of tasks left undone — pleasant tasks that call out “read me, no me, cook me, no me, watch me, no me, stretch out here, no here, listen to music, no to CBC.”
But enough! It’s time to venture out. I can smell the earth, see the buds and can finally feel the warmth of spring.
Let’s celebrate with a Glowing Carrot Soup that looks and tastes like a bowl of sunshine. Toss away your preconceived notions that carrot soup is boring. Scatter on Roasted Parsnip Carrot Garnish and a pinch of fresh dill to turn common into avant-garde.
Glowing Carrot Soup
- 1 T olive oil
- 1 large onion, diced (or 2 medium)
- 2 stalks celery, sliced
- 2 lbs carrots, peeled and sliced
- sea salt and freshly ground pepper
- 2 garlic cloves, minced
- 2 T chopped dill, more to garnish
- 6 c soup stock
In a large pot over medium heat, heat oil. Add onion and celery, cook, stirring occasionally, until softened, for 7 minutes. Add garlic, cook, stirring, for 1 minute. Add the carrots and cook, stirring once or twice, for 5 minutes. Season with salt and pepper.
Add stock and bring to a boil, then simmer on low for 20 minutes.
Cool, then purée in a blender. Garnish with Roasted Parsnip Carrot Garnish and fresh chopped dill. Serves 8 – 10.
Roasted Parsnip Carrot Garnish
- 1 lb parsnips, peeled, diced small
- 2-3 carrots, peeled, diced small
- 1 T olive oil
- sea salt and freshly ground black pepper
Preheat oven to 400F.
Combine all ingredients in a large parchment lined baking pan. Roast for 30 – 35 minutes, mixing 3 or 4 times, until softened and lightly browned. Scatter on Glowing Carrot Soup, use as a side dish or include in a grain recipe.
- Take a good long look at your blender and make a decision. Will it, or will it not make the purée of your dreams? A Vitamix is an investment, but one that transforms texture to silky smoothness without having to add potatoes or cream.
- OMG, I have a hunger hormone? No wonder! Low cal with high levels of soluble fiber, parsnips fill you up and prevent the release of ghrelin, a “hunger” hormone.
- “The downside to parsnips is that compared to carrots and most other vegetables, they’re pretty high on the glycemic scale, meaning they’ll raise your blood sugar. As a garnish in small amounts, though, there’s nothing to worry about — especially when you’re eating other fibre-rich foods at the same time.” — Harriet Sugar Miller
- “Dill! Now that’s a powerhouse! It’s filled with those magic types of flavonoids that act as antioxidants in normal cells but help destroy cancer cells.” — Harriet, again!
- Take some advice from Sheryl Crow and soak up the sun!