Carrot Soup

carrot soup

Surprisingly hearty soup! The cumin is a nice touch and adds a lot of character.

Carrot Soup

3lbs (1.5 kilos) Fresh Carrots
4 cups (946ml) Veggie or Chicken Stock
4 cups (946ml) Water
1 1/2 cup (354ml) Orange Juice
2 Garlic Cloves
2 teaspoons Ground Cumin
2 teaspoons grated Fresh Ginger
1/2 teaspoon Cayenne Pepper
Salt & Pepper (season well)
Sour Cream or Goats Cheese (for garnish)

Peel and chop the carrots about an inch long.
Place all the ingredients into a large stock pot with a lid.
Bring the liquid to a boil and then cover and reduce the heat to a simmer.
Simmer, covered, for 50 minutes to an hour.
Test the carrots with the tip of a knife. They should be very soft.

Working in batches place the soup into your blender and puree throughly. (Please do not over fill your blender! Hot liquid expands when blended and will make the lid pop off)

Return to the pot and stir to combine.
Serve hot or cold with a dollop of sour cream or goats cheese.

Print this recipe? Carrot Soup

Citrus Cream Cheese Cookies

citrus cream cheese cookies

Have you been to The Kitchn? I’ve been inspired to try out their wonderful recipes! Of course I had to tinker slightly with the recipe, I can’t help it!

Note: Super important that all your ingredients are room temp.
Also: I put my dough in the fridge for 20 mins before baking then returned it to the fridge between batches.

Citrus Cream Cheese Cookies
via: The Kitchn

1 cup (124g)Flour
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1 cup (one 8-ounce/226g package) Cream Cheese (room temp)
1/2 cup (115g) Butter (room temp)
1 cup (191g) Sugar
2 teaspoons finely grated Lemon Zest
1 teaspoon Vanilla Extract
1 large egg

For the icing:
1 cup (130g) Powdered Sugar
2 tablespoons fresh lime juice
2 teaspoons Lime Zest

Preheat oven to 350°F.

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add sugar gradually, and mix until light and fluffy, scraping down the sides of the bowl as needed. Add zest, vanilla, and egg. Beat to combine. On low speed, add the dry ingredients and mix until just combined. Do not over-mix. If batter seems loose or warm, chill in the refrigerator until firm.

Drop tablespoonfuls of batter onto parchment-lined baking sheets, spacing 2-inches apart. Use a small ice cream scooper for uniform cookies (and to make it easy).

Bake for 12 to 15 minutes, rotating the pan halfway through, until barely golden on the bottom. Do not over-bake! Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Once the cookies are cool, whisk together the powdered sugar and lemon in a small bowl. Use a spoon to drizzle the icing over the cookies.

Print this recipe? Citrus Cream Cheese Cookies

Bread and Flowers

When you have only two pennies left in the world, buy a loaf of bread with one, and a lily with the other. ~Chinese Proverb

R & A2

I’d rather have roses on my table than diamonds on my neck. ~Emma Goldman

r&a 6


Flowers don’t worry about how they’re going to bloom. They just open up and turn toward the light and that makes them beautiful. ~Jim Carrey

Lemon Orzo Salad

Lemon Orzo Salad

It’s a seriously easy, but flavorful, side dish!

Lemon Orzo Salad

1 lb. box Orzo Pasta
1/2 cup (20g) Fresh Parsley (finely chopped)
1/3 cup (13g) Fresh Dill (finely chopped)
10 oz. crumbled Feta Cheese (optional)

Cook pasta in a large pot of salted boiling water for 10-12 minutes or until tender.
Drain and set aside to cool.
Once cooled, add the parsley, dill, feta and dressing.
Stir to combine thoroughly.
Refrigerate until ready to serve.

Lemon & Garlic Dressing
Zest and Juice of 2 Lemons
1/3 cup (78ml) Red Wine Vinegar
1 cup (236ml) Olive Oil
1 clove Garlic (finely chopped or grated)
Salt & Pepper

Whisk together all the ingredients until emulsified.

Print this recipe? Lemon Orzo Salad