When I was growing up, my friend Stacy's mom used to mix pureed carrots or carrot juice into her chicken broth. It was a quick, easy (& fairly unnoticeable) way to sneak extra veggies into our lives.
I'm trying my hardest to get all my veggies, but I find I'm drawn to the greens & fruits more than the rest of the much-needed yellow/orange vegetable family. I'm no cook - waiting for my frozen veggies to cook is about my tolerance level when it comes to making dinner - but when I found this easy recipe for carrot soup in Parenting magazine, I had to try it. VERY yummy - and perfect for a chilly fall evening!
Creamy Carrot Soup
2 med onions
1 1/2 lbs baby carrots
salt & pepper
1 1/2 Tbs olive oil
4 cups chicken broth (we use the no-fat, light College Inn broth for just about everything)
6 Tbs low-fat plain yogurt or sour cream
1. Preheat the oven to 425°
2. In a small roasting pan, mix the onions, carrots, 1/4 cup water, salt, pepper & oil. Cover the pan with aluminum foil and roast for 30 minutes.
3. Remove foil, stir and return pan to the oven for another 30 minutes.
4. Remove the pan and add the broth, scraping up any tasty bits and mixing them in. Let cool in the pan for a few minutes.
5. Working in batches, puree ingredients. (I used a food processor, but you can use an immersion blender according to the magazine.)
6. Reheat over a low flame if necessary.
7. Serve hot with a dollop of yogurt or sour cream.
I added brown sugar and ginger to give it a little more flavor. But man, this was easy AND tasty! I've got a three-bean soup to make later this week, and next weekend I'm trying out a butternut squash soup. Tomorrow night - mashed sweet potatoes. Mmmmmm!
My name is erika-renee, but call me eka - pronounced "eh-ka." I'm suddenly somehow 32, though I still love pigtails and overalls and silly, happy things. I live north of Boston, and I'm happily married to 
I'm a mama!
