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From the category archives:

Soup

Curry Carrot Soup

by Emma on February 20, 2012

in Dinner,Soup,Vegan

Carrot Soup.

I’m trying to think if I’d ever had carrot soup before…. Hmm… I think so. Surely.

Mainly I was trying to think of something to pair with curry. Because I L-O-V-E curry. (You’re suppose to say each letter, rather than simply saying love, just so you know.)

Carrots are orange. So there you have it.

What? Oh, you don’t pick out your food by color, only outfits.

Huh? Flavor combining has nothing to do with colors. Different senses, what?

Well, E-X-C-U-S-E me. (See the above note for reading directions.)

All I’m saying is: if you like curry, and the color orange, and soup then go with me here. Geez.

Curry Carrot Soup, makes 2-3 servings

Needed: 1/2 yellow onion, 2 tablespoons olive oil, 1 lb carrots (I used baby carrots), 2-3 cups vegetable or chicken stock, 1 tablespoon toasted curry powder, a sprinkle of cumin, a sprinkle of salt and pepper and maybe some greek yogurt to garnish.

Toast the curry powder until fragrant, set aside. Chop up the onions and carrots. In a pot over medium heat saute the onions in the oil until they begin to soften. Add in the carrots and continue to cook until tender. Now pour in the stock and spices and cook until the onions and carrots are very tender and starting to… well… sort of decompose a little, 15 minutes or so. Using an immersion blender (or carefully pouring the liquid into a food processor or blender, in batches probably) puree until soup is… uh… soupy. Serve hot with a little greek yogurt and some bread for dipping.

xo. Emma

19 comments

Asparagus Soup

by Emma on January 10, 2012

in Dinner,Soup

This soup is very green. Like sci-fi, alien green. Like, totally-good-for-you green. Like, I thought about calling it Green Machine Soup but feared a suit from the Naked Juice company.

Because I’m sure they all read my blog…. I’m sure of it.

Asparagus is probably my second favorite vegetable right now (Brussels Sprouts takes first place, obvs). My uncle, who is an amazing chef, made an asparagus soup for a starter on Christmas Eve and I’m still swooning over it. So I had to give it a go.

Plus, soup is my favorite way to eat vegetables in the winter. It’s hot and filling and you can dip bread in it. Warm-fresh-from-the-oven bread. So that’s double hot, if you’re counting. And I am as I tend to wear two layers of socks all winter, like a total baby.

Asparagus Soup, makes 3-4 servings.

Needed: 2-3 tablespoons olive oil, 1/2 a yellow onion, 2 tablespoons minced garlic, 2 lbs asparagus, 1 can vegetable stock (low sodium), 1/2 cup cream, 1 lemon, salt and pepper.

In a large pot or dutch oven heat the olive oil over low/medium heat. Chop up the onion, mince the garlic and trim and chop up the asparagus (prep the veggies). Saute the onion in the oil, season with a little salt and pepper. Once it begins to soften add in the garlic and asparagus. Continue to cook until the asparagus begins to turn bright green. Add in the stock and cook for another 3-5 minutes.

Now use an Immersion blender to carefully liquefy everything. You can also do this in a food processor or traditional blender, working in batches and being really carefully as you move hot liquids around. Once everything is blended add in the cream, taste and add any more salt and pepper. Squeeze in some lemon juice just before serving.

Enjoy! xo. Emma

28 comments

Butternut Apple Soup

by Emma on October 25, 2011

in Soup,Vegan

I recently acquired a Hand Blender and I have been itching to use it more. I’ve been absolutely dying to get my soup on. If you know what I mean.

And I realized the other day I had never really made anything with butternut squash before. (Gasp!) I know, right? Weird. So I had to remedy that.

Oh-and I don’t know if I got a really tough butternut squash or it this is just something that no one ever tells you but… I thought it was REALLY difficult to chop up. Raw butternut squash was quite the battle, if you ask me. I ended up wrapping mine in aluminum foil and baking it for a while, just to soften it enough to cut up. So if you run into that problem too, don’t be ashamed. Just bake that squash until he is ready to come out of his shell.

Butternut Apple Soup, serves 3-4, recipe adapted from Bon Appetit.

Needed: 1/2 chopped onion, 1 tablespoon olive oil, 1/2 teaspoon nutmeg, 2 lbs cubed butternut squash, 1 can (about 2 cups) low-sodium vegetable broth, 1 gala appple (peeled, cored, and cubed), 1/4 cup apple juice.

In a medium/large size pot or dutch oven, over medium heat saute the onions in the oil and nutmeg until they begin to soften (3-4 minutes). Add the squash, apple, broth and apple juice and bring to a low boil. Cover and reduce the heat to a simmer and just let it cook for 20-25 minutes. Now use your Hand Blender to puree the soup, you could also do this in a blender or food processor by working in batches. Be careful when you work with hot liquids as it really hurts if you splash yourself. True that.

Serve garnish with a little pepper or nutmeg, maybe a dollop of greek yogurt or sour cream. Eat with warm bread. Amen.

xo. Emma

20 comments

Cajun Tomato Soup

by Emma on September 29, 2011

in Dinner,Soup,Vegan

I love soup.

No, let me rephrase. I LOVE soup.

Ok, that was more formatting than rephrasing…

… the point is, when you have a giant grilled cheese sandwich party you need to make soup. Otherwise riots may happen. You never know. I love tomato soup, but I wanted to somehow dress it up to be a little different from classic tomato soup.

So I decided to make it Cajun. Sounded good. And I like it, although I think I added too much Cajun spice to mine. I’ve adjusted the recipe below to be something a lot less spicy than mine was. So if you make this, follow the recipe below and then give it a taste and adjust the level of spice to however you like it.

Cajun Tomato Soup, serves 4-5.

Needed: 2 (28 ounce) cans whole tomatoes, 2-3 tablespoons olive oil, 1/2 yellow onion, 1 teaspoon Cajun spice, salt and pepper to taste.

In a large pot or dutch oven heat the olive oil over medium heat. Add in the chopped onion and cook until the onions begin to soften, 4-5 minutes. Now add the tomatoes (and their juices) and the Cajun spice. Use an immersion blender to blend everything up, or you could do this in batches in a blender or food processor. But we careful when blending hot liquids…. because they are hot. Dude. After its blended into a nice soup consistency keep cooking so it’s hot through out and thickens up a bit. Taste and add more spice or salt and pepper as needed.

Serve hot with a drizzle of olive oil and a grilled cheese sandwich on the side. :)

xo. Emma

16 comments