Wednesday, September 24, 2008

Thursday Night


For some reason Thursday nights are always long nights for me. They usually involve work and a couple after work activities. Maybe it's because the weekend is quickly approaching but it's not quite there yet. Whatever the reason, lately I don't feel much like cooking on Thursday nights. And while tonight it's no big deal since we're on vacation eating out every night, I thought I'd share with you one of my quick Thursday night dinners. It's a soup, so it's perfect for the fall weather that's upon us. It's quick, so it's perfect to throw together on a Thursday night. It's colorful so it's a great one for company.

I'm going through a carrot phase lately - not as bad as my mom's carrot diet which turned her feet orange, but I'm still using them a lot. And I had a carrot soup once that was to die for. While you don't normally think of a carrot soup as creamy, adding evaporated milk can turn any soup into a creamy concoction. Now if you've ever had carrot juice before you'll know it's a little on the sweet side. To counterbalance the sweet I used a trick I use when making carrots as a side dish. I little bit of ginger. The ginger and carrot together gives it a unique flavor, but also makes it more seasonal. And the color screams Autumn, right? What's more Autumnal than orange?



Carrot Soup
  • 1/2 Tbs. olive oil
  • 3 large carrots, peeled and cut into chunks
  • 1/2 onion, thinly sliced
  • 1 celery stalk, thinly sliced
  • 1.5 Tbs. chopped celery leaves
  • 1 cup water
  • 1 cup vegetable broth
  • 1 slice whole wheat sandwich bread, torn into bits
  • 1/8 cup nonfat evaporated milk
  • 1/4 cup thinly sliced green onions
  • 1 Tbs. crushed ginger
  1. In a large pan over medium heat, warm the oil. Add the carrots, onion, celery and celery leaves and sauté for 5 minutes.
  2. Stir in the water, broth and bread. Increase heat to high and bring to a boil.
  3. Reduce heat to low, cover and simmer until the carrots are tender, about 20 minutes.
  4. Transfer the soup, in batches, if necessary, to a food processor and puree until smooth.
  5. Return the soup to the saucepan and stir in the milk and green onions. Reheat for a moment over low heat, not letting the soup boil, then stir in the ginger. Ladle into individual bowls.
Serves 2.
Each serving has:
Calories 172.0
Total Fat 5.1 g
Cholesterol 0.6 mg
Sodium 261.2 mg
Potassium 571.7 mg
Total Carbohydrate 28.6 g
Protein 4.6 g

5 comments:

  1. mmmm looks like a creamy heartwarming soup! and yes, thursday nights always seem the longest.

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  2. Your mom's feet turned orange from eating too many carrots?? Woah.

    I love soup weather!

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  3. i'm picturing an older version of you with orange feet.

    it's funny :)

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  4. That looks interesting. I've never thought about carrot soup.

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