Carrot Coconut Soup and yes I'm still here...

I do still cook and enjoy it, blogging has just fallen to the bottom of my priority list lately.
The other day I saw some beautiful large carrots at the farmer's market and was inspired to make that wonderful carrot ginger soup... I was moved to modify it a bit and the results were fabulous. I used some of my garlic cilantro butter to saute the onions, then added spices and coconut milk. As I haven't been in the blogging mode lately I didn't document of my changes with photos. It wasn't until I was about to eat the last cup that I even remembered to take a photo.

Here is the recipe from memory.

Carrot Coconut Soup.

Ingredients

1 large onion, peeled and chopped
1 tbsp. olive oil or 1 tbsp. garlic cilantro butter
2 cloves fresh garlic chopped ( if you don't use the garlic butter)
1 tsp. cumin power
2 tsp. Garam Masala or curry powder
6-8 large carrots, stemmed and chopped into large coins.
fresh ginger, sliced
1 can coconut milk
1-2 cups water, you just want enough to cover the carrots
salt & pepper to taste

1) Saute the chopped onion in olive oil or garlic butter until just beginning to soften.
2) Add the spices except the fresh ginger & garlic, saute another few minutes.
3) Deglaze the pan with 1 cup water, stirring to loosen any dark bits of onion.
4) Add the carrots, coconut milk, ginger, (garlic) and  enough water to just cover.
5) Simmer for 30 minutes or until the carrots are soft.
6) Allow to cool before blending. You can remove some of the ginger if desired and add water depending of the consistency you want.
7) Salt and pepper to taste. Yum !!

Today I made a huge pot of vegetable/ minestrone soup, since all the carrot coconut soup is now gone.  Of course, I didn't follow either of the recipes exactly...that's how soup goes.
I made an apple pie from my galas, I  blended and prepared to freeze my last batch of roasted tomatoes.

So that's been my day in the kitchen.

Tomato Season !!

I just bought these beautiful yellow organic tomatoes at my farmer's market this morning.
I already have a pan in the oven to make my fabulous and easy roasted tomato sauce.

I will make tomato juice out of some. If you haven't had homemade tomato juice, you don't know what you are missing. It's so easy. We love that there is no peeling involved !! Here is the recipe.

1) Core and cut your tomatoes into halves or quarters.

2) Bring the tomatoes to a gentle boil in a large pot, stirring often in the beginning to prevent burning. Simmer about 20-30 minutes depending on how many tomatoes you are cooking. The tomatoes should be soft.

3) Now it's time to extract the juice and leave the skin and seeds behind. There are several ways to do this. You may use a chinoise.

Or a food mill.

Or even a large strainer and a spoon.
Since I have a chinoise I used that. It works like a dream.

4) Once you have actually made the juice you have several options. A) You may refrigerate it and drink it within two weeks. B) You may can it, following safe canning procedures.
or C) Freeze it in jars or freezer bags like I do.

5) Treat friends or house guests with a glass of homemade tomato juice.

Very Easy Tomato Soup

After cleaning out my freezer last Sunday, I noticed I had lots of that wonderful roasted tomato sauce still available.

I wanted an easy dinner for one of my busy week nights...the light bulb in my brain went on...tomato soup !!

I defrosted 4 cups of the sauce, which already had onions and garlic in it. You could use your own canned tomato sauce as well.

I added 3 cups of stock (vegetable or beef) and heated it up. You could make it a cream  soup by using 2 cups of milk or cream

I tasted it and adjusted the seasoning a little, just a dash of salt and fresh ground pepper.
You could add fresh or dried herbs.

Voila, a very simple but tasty dinner.

I served it with homemade crackers, two kinds of cheese and a salad.

The cracker recipe is coming very soon !!