Ugh! It’s that same
question again! “What will I bring for
lunch?” As a busy mom, working outside
of the house, it is easy to just throw some leftovers into a pyrex container
and call it lunch. The problem is, with
a husband and 2 hungry boys, I never have a complete meal leftover. It ends up being too many carbs without
enough protein or veggies or just the veggie or just the protein. This leads to me over eating in the
afternoon, ya know, like at 3pm when that sweet tooth comes a calling and that
apple just won’t do. At times like that
I run downstairs to the Dunkin Donuts or I sneak over to see if any colleagues
brought in any sweets.
Lately, I’ve started to bring in a salad, packed with
veggies, some kind of protein whether it is turkey or chicken breast or a hardboiled
egg, lightly dressed with a homemade salad dressing. But now, of course, the salad thing is
boring. So, I found myself asking “What
will I bring for lunch?” I looked around
the kitchen to see what sparked my interest.
Hmmm….nothing. I looked again….hmmm….
Then I realized I have a box root vegetables from my CSA share or
Community Sponsored Agriculture share.
The winter root vegetable share had quite a few carrots. My boys love to munch on carrots but these
are not as sweet as younger carrots and I think they taste better cooked. I decided to roast some that night so that I
could make Carrot Soup.
Later that night when I was making dinner, I peeled some
carrots, rough chopped them, tossed with just a bit of olive oil, salt and
pepper. I roasted them in a 400 degree
oven until tender. You don’t have to
roast them, you can just cook them up on the stove but there is something
special about roasted vegetables. There
is a sweetness that comes out when you caramelize carrots in the oven.
After my family was done with dinner I prepared the rest of the
soup. That’s how easy it is to make. I was inspired by all of the different carrot
soup recipes I’ve read and made before.
I wasn’t working from a recipe I just added things that felt right and
you should feel free to adjust the amounts to taste. I diced some onion and threw it into a stock
pot and cooked in just a little olive oil.
After about 5 minute or so I added ¼ tsp cinnamon and a pinch of cayenne
pepper. I let that cook up a little
until I could really smell the spices (yum).
I added the rough chopped roasted carrots and mixed to coat with the
spices. You can use vegetable stock or
chicken stock – it is up to you. I used
some homemade chicken stock that I had in the fridge. It was about 6 cups – just make sure you
cover your veggies (I actually had to add a little water). I added a pinch of salt, a bit of cracked
pepper and brought the soup to a boil and then simmered it for about 15-20 minutes. At this point I shut the heat off and had to
put my oldest son to bed. This was
perfect timing because I like to cool the soup a little before pureeing.
After our night time rituals of bath, teeth brushing and reading,
I went downstairs to finish the soup. I
pureed using a hand immersion blender but you can use a food processor or
blender. I added ¼ cup of 2% milk but
you can skip it since the soup is velvety smooth without it.
This made the perfect lunch.
I brought some to work and enjoyed it with a turkey roll-up (using all
natural turkey from the deli) and some strawberries! It makes 6-8 servings so I put some in a
mason jar and froze it – this will make a nice quick dinner on nights that we
need to run to gymnastics or cub scouts in the evening. Last night was one of those nights so I had a
bowl of soup with a dollop of homemade plain yogurt and 2 slices of smoked
salmon on the side. A little sunshine on
a cold and dreary March evening in Upstate, NY!
Carrot Soup
2lbs carrots, peeled and
chopped
1 onion, diced
1-2 Tbs olive oil
1/4 tsp cinnamon
Pinch of cayenne pepper
6 C veggie or chicken stock
Salt and pepper (if you are
using store bought stock go easy on the salt)
¼ C 2% milk, optional
Cook carrots in oven or on
stovetop with onions until soft. Add the
spices and cook until aromatic. Add
stock and bring to a boil. Then simmer
for about 15-20 minutes. Cool slightly
and puree. Add milk, if using, just before
serving. Enjoy!
For more info on my fitness quest or on how I can help you with your fitness quest leave me a comment or check out my site: www.beachbodycoach.com/katsquest
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