Remember Me?

13 Oct

Hey there.

You might have noticed that I’ve been curiously absent from the blogosphere this week… or maybe you didn’t notice. Either way, I decided to take a break while I was “on the mend.” Just to catch you up on what I would have written about had I posted, here is a list of what I’ve been up to:

Sleeping
Eating soup
Listening to Harry Potter
Coughing
Watching CNN & loving Anderson Cooper from afar
Not running
Sniffling
Getting a little too fired up about the VP debate
Not cleaning
Not doing much that’s productive

So trust me, you haven’t been missing out on any scintillating details over here because there hasn’t been much going on.

During this week of illness, I did manage to make one superfood recipe that was ridiculously tasty. Yep, it was the carrot ginger soup I promised earlier!

Carrot Ginger Soup + French Peasant Bread

Carrot Ginger Soup + French Peasant Bread

I got both of these recipes from Lynne, who is pretty much a healthy food guru. Someday I plan on having a giant library of healthy recipes stored away for daily use, but until then, I’ll just have to rely on the brains of others…

Carrot Ginger Soup
(ps: I should point out that ginger is a great ingredient to use in cooking for women in their first trimester because it works wonders for nausea–curing it, not causing it :))

Makes 4 servings

4 Tbsp butter
1 cup chopped onion
3 cups chicken stock (I used unsalted vegetable stock and used 4 cups instead of 3 because mine turned out a little too thick)
2 lbs. carrots
3 Tbsp grated fresh ginger
1 tsp garlic salt
1 tsp nutmeg
Pepper
Fresh chives for garnish (I left these guys out)

1. Melt butter in saucepan.
2. Add onion and cook for 10 minutes.
3. Add stock, carrots, ginger, nutmeg, and garlic salt and bring to a boil.
4. Simmer, covered, for 30 minutes.
5. Let cool a little and puree in a blender or food processor (or a submersion blender. I realized right before I made this that I actually have a submersion blender. It was a wedding present that I never got around to using until now.)
6. Season with pepper and chives.

I really loved this soup. It was so good! Perfect for a Fall day. And? Packed with some serious nutrition.

Carrot Ginger Soup

Note the Vitamin A… pretty impressive!
Ps: This uses regular old chicken stock rather than unsalted vegetable stock.

And now I’ll leave you with my absolute favorite commercial of all time before I head off to enjoy some serious college football. Enjoy!

Advertisements

One Response to “Remember Me?”

  1. Jeyna Grace October 14, 2012 at 2:26 am #

    Carrot ginger soup… i should give my mom the recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: