Carrot Soup

This soup is very good. I love how you can taste just a hint of nutmeg.

Ingredients:
2 Tbs. butter
1 large onion, chopped
2 cloves garlic, crushed
2 medium potatoes, chopped
1 lb of carrots, shredded
3 cups of vegetable stock
1 tsp. sugar
1/4 tsp. ground nutmeg
fresh ground black pepper and salt, to taste

~In a large Dutch-oven, melt the butter and saute the onions and garlic. Add the potatoes and carrots and cook for about 4 minutes.
Add the vegetable stock, and simmer until vegetables are tender, approximately 30 minutes. Puree the soup in a blender or food processor. Return back to the Dutch-oven after pureeing, and add the salt, pepper, sugar and nutmeg.
Serve hot, room temperature, or cold.

Potato and Carrot Borscht

The carrot and potatoes add a little twist to this popular Russian dish.

Ingredients:
3/4 lb of beets

1 medium potato

1/4 lb carrots

1 cup of water

1 Tbs. butter

1 medium onion, finely chopped

1 stick celery, chopped

1/2 lb of cabbage, shredded

14 oz can of chopped tomatoes

1 tsp. dill, to taste

salt and freshly ground pepper, to taste

1/2 cup of cream

1 cup sour cream

~ Peel and finely dice the beet, potato and carrots, and place them in a saucepan with the water. Bring to a boil, then cover and simmer until the vegetables are tender. 

Melt the butter in a frying pan, and saute the onions, celery, and cabbage.

Add the sauteed vegetables to the vegetables in the saucepan. Add the tomatoes and dill, simmer the mixture for another 15 minutes.

Season to taste.

Just before serving, gradually add the cream to the mixture, stirring constantly. 

Serve the soup with a dollop of sour cream on top.

Apple-Cinnamon Muffins

A very enjoyable treat, with a nice, seasonal, apple-cinnamon twist!

Ingredients:
3/4 cup milk
1/4 cup vegetable oil
1 large egg
1 1/2 cups of peeled and chopped apple
2 cups flour
1/2 cup of sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon

~ Heat oven to 400 F. Grease 12 muffin cups with shortening or cooking spray, or line the baking trays' muffin cups with paper muffin cups.
In a large bowl, beat the egg, milk, oil and apple with a large spoon. When mixed, add the flour, sugar, baking powder, salt and cinnamon; stir only until mixed. Divide evenly among the cups.
Bake 20-25 minutes, or until light brown on top and a toothpick comes out clean.
Remove from oven, and let stand for 5 minutes before removing from tray to a wire wrack. If using paper cups, remove immediately from tray to wire wracks.

Spinach Vichyssoise

This has to be one of my favourite soups! It is thick and has a delicious flavour.

 Ingredients:

1 1/2 Tbs. butter

2 1/2 cups chopped onions or leeks (I recommend using leeks)

3 cups peeled and chopped Russet potatoes

6 cups milk

4 cups washed and de-stemmed spinach, firmly packed

1 large pinch of ground nutmeg

1 tsp. salt, to taste

1/2 tsp. fresh ground black pepper

~ Melt the butter in a large Dutch oven. Add the onions/leeks and cook until they have softened. Add the potatoes and milk. Bring to a simmer over high heat, and then turn down to low heat and simmer until potatoes are cooked, about 20-30 minutes. Add the spinach, and cook for another 5 minutes. 

Put the soup in a blender or food processor and puree. 

Serve warm or chilled. Optional: serve with a dollop of sour scream on top. 

Carrot and Ginger Soup

This soup has an intense ginger flavour!

Ingredients:
6 cups peeled and chopped carrots
1 cup diced onion
2 cloves garlic
1 cup chopped celery
1/2 cup extra virgin olive oil (or EVOO, as I call it)
1 Tbs. black pepper (fresh ground)
2 Tbs. salt
2 Tbs. dried ginger
6 cups chicken or vegetable stock
1 cup orange juice
1/2 cup coarsely chopped fresh ginger
1 cup fresh cream

~ Heat oven to 400 F.

In a mixing bowl, combine carrots, onion, garlic, celery, olive oil, pepper, salt and dried ginger. Mix well, and spread vegetables on a baking sheet in a single layer. Roast in oven until golden brown, 20-30 minutes.

In  a Dutch oven or stockpot, combine vegetables, broth, orange juice, cream and fresh ginger.

Simmer soup for at least 1 hour. Puree well and strain through a fine sieve. If a lot of the liquid in the soup has evaporated while cooking, add a little water, stock, or orange juice, until the soup has reached the desired consistency.

Sweet Vegetable Curry

Ingredients:

2 carrots

1 parsnip

1 potato

1 green pepper

2 Tbs. oil

2 onions, chopped

1 tsp. ground cardamom

1/4 tsp. ground cloves

1 1/2 tsp. cumin seeds

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. brown mustard seeds

1/2 tsp. chili powder

2 tsp. grated fresh ginger

1 1/3 cups vegetable stock

3/4 cup apricot nectar

2 Tbs. fruit chutney

7 oz small white mushrooms (optional)

3/4 lb cauliflower, cut into small florets

1/4 cup ground almonds 

and/or any of these other vegetables:

broccoli

sweet potato

red pepper

~ Cut the carrots, parsnip and potato into 3/4 inch pieces. Cut the pepper in half and remove the seeds, and cut into 3/4 inch squares.

~Heat oil in a large heavy-based sauce pan. Add the onion and cook over medium heat until soft, about 4 minutes. Add the cardamom, cloves, cumin seeds, coriander, turmeric, mustard seeds, chili, ginger and cook, stirring, for about 1 minute.

~Add the carrot, parsnip, potato, vegetable stock, apricot nectar, and fruit chutney to the saucepan. Cook, covered and stirring occasionally, over medium heat for about 25 minutes. 

~Stir in pepper, mushrooms, and cauliflower. Simmer for 10 minutes, or until the vegetables are tender. 

Stir in ground almonds. 

Best served with rice.