Tag Archives: carrot

Warming Orange Soup

imageAnything better than a hot soup after a long walk out on a bright winter day?

This is yet another variation of a vegetable purée soup. Orange things, orange, sweet potato and carrot, for brightness and strength and some chilli to spice it up. Add some cottage cheese for protein and extra nutrition.

For a big bowl you will need

500 g carrots, 500 sweet potato, 1 onion, all peeled and chopped

2 cloves of garlic, 1 red chilli, juice of 1/2 an orange, 1 l water, salt and pepper

Cook the carrots, onion and sweet potato. Add the garlic and chilli towards the end of cooking. You can also use dried chilli but beware, it is usally much stronger. Purée the soup in a mixer. Add the orange juice and salt and pepper.

Enjoy!

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#23 No-Grain Breakfast Cookies

Delicious and healthy cookies with chickpea, raisin, pecan, flax egg, coconut,cinnamon and ginger. The recipe from mywholefood.image

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Vellutata di Zucca e Carrotte

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It is time for comfort food! Dark and wet November Sunday calls for a warm soup.

It is the last winter pumpkin of a larger lot I prepared today. This soup is a bit richer than the ones I usually make because of the thick and lovely sour cream, smetana, that was a leftover from the pizza baking on Friday.

For a soup for six you will need a kilo of pumpkin, 4 carrots, onion, 2 cloves of garlic, 1 l water, a small chunk of celeriac, 2 small dried chillies, 2 tsp coriander seeds, olive oil, salt and pepper and 2 tbsp sour cream. Additionally, pumpkin seed oil and roasted pumpkin seeds for decorating.

De-seed and slice the pumpkin. Roast in 180 C for 30 minutes. Chop the other vegetables while the pumpkin is roasting. Sauté them in olive oil and set aside. Peel the pumpkin and add to the pot with the other vegetables. Pour half a litre of boiling water in the pot and purée with a mixer. Add the remaining of the water, the chilli and coriander (crushed in a mortar). Cook for 15 minutes. Add salt and pepper. Take 2 dl of the soup into a small bowl and mix with the sour cream. This will prevent the cream eventually cutting with the soup. Pour the mixture in and let the soup come to boil.

Pour into serving bowls and decorate.

 

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Freshly Pressed – Juice

Good morning!
Another warm November morning has started. Today it started with a brisk run,  30 min in the woods. My teaching starts in the afternoon in the last two months of the year, and that takes me out running in the mornings.

A good run on an almost empty stomach and breakfast after shower.

Freshly pressed juice with orange, lemon, carrot and ginger with a splash of olive oil helps to start the day. I use the old juice maker that makes juice out of most veggies thanks to the powerful engine. Did you know that the oil will help your body use all the goodies of the veggies and fruit?

The other half of the breakfast is raw oatmeal porridge. I set one deciliter of rolled oats and one tablespoon of crossed flax seeds to soak in 1,5 dl water overnight and added some chocolate nibs, coconut flakes and dried cranberries in it. Tasty and healthy.

Have a good day everyone!

freshly pressed

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Waking up in November

The morning was dark yet not frosty like the mornings last week. The darkness called for candlelight in the kitchen and the porch. Lanterns lit I went to the mailbox for the paper and wondered where it was. Then I remember that it was All Saints’ yesterday, a holiday and no paper published nor delivered today. Turning to my device it was delightful to see that my daily paper is publishing an online version today. The slow Sunday morning saved!

The breakfast then – energizing and warming juice of an orange, two carrots, few slices of ginger and olive oil. Stomach-filling oatmeal  with spelt, chocolate nibs and dried apricot and cranberry. A pot of Lavazza Oro, hot and intense.

The sun is up but not out. Seems like the day has not yet began although it’s almost eleven. The street is quiet and quite opposite to the bustle of yesterday with people coming and going, on their way to dinners, parties, family and friends, and to the graveyard to light a candle to the dear ones passed away.


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Chicken-Vegetable Soup

The plans of chicken soup with gnocchi changed into a soup without gnocchi. Two first days without pasta and the last servings with spaghetti.

My inspiration is The Cozy Apron on Pinterest and this is a modification.

For 10 portions you will need

400 g chicken with bones, 2 onions, 2 carrots, 2 parsnips,  2,5 dl butternut squash, 1 l of chicken stock, 2 l water, 2 bay leaves, 2 twigs of thyme and oregon, 1 cup of shredded kale, 4 cloves of garlic, a chunk of Parmesan rind,  2 handfuls of parsley

Chop the onions, carrot and garlic, sate in butter. Add the chicken and 1 l water. Cook on low heat for 20-30 minutes and set a side to cool.

Cut the vegetables into small cubes. Heat the chicken stock, bay leaves and herbs.  Chop the garlic and add it and the vegetables to the stock, cook for 25 minutes.

Chop the  chicken and add to the soup with the shredded kale. Cook for 5 min. Spoon out the Parmesan rind. Add the parsley and serve with grated Parmesan and country bread..

I added cooked spaghetti and tomato purée to the last servings.

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Carrot Cake with Apple

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Delicious autumn cake – just had to bake something with my lovely apples.

Cake:
175 g butter, 3 eggs, 2 dl sugar (half caster, half brown or muscovado) 2 tsp baking powder, 3,5 dl flour, 2 dl grated carrot, 2 dl grated apple, grated lemon zest

Frosting:
200 g Philadelphia cheese, 50 g melted butter, 3 tbsp icing sugar, 2 tbsp lemon juice

Pre-heat the oven to 180 C.
Melt the butter and let it cool.
Peel and grate the carrots and apples.
Mix the dry ingredients (flour, baking powder, lemon zest). Beat the eggs and sugar.
Turn in all the other ingredients to the beaten eggs.

Grease a cake tin and pour in bread crumbs. Shake the tin so that the crumbs cover the bottom and the sides or the tin, You can also line the tin with baking or parchment paper. Pour in the batter. Bake for about 50 min.

Make the frosting.
Melt the butter and let it cool.
Mix the cheese, sugar and lemon juice. Pour in the butter.
Spread on the cooled cake and decorate with pecans, raisins and apple slices.

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Sunday Lunch with Ginger Salmon and Basil Vegetables

It’s ages since my last post. Sorry folks! The spring is always such a busy season. It is Palm Sunday today and Easter is just around the corner.

We have already cooked asparagus and made salad with avocados and smoked salmon. Today called for another lighter meal and I went for salmon. The ginger and lemon give a lovely fragrance to the fish and the basil to the vegetables.

Both the recipes are for two.

Lemon and Ginger covered Salmon

400 g salmon filled
1 inch piece of ginger, peeled and chopped
1 lemon, washed and sliced
1 tbsp soy sauce

1 Pre-heat the oven to 175 C. Place the salmon filled in a greased oven-proof form.
2 Sprinkle on the chopped ginger and soy sauce. Cover with lemon slices.
3 Cook in oven for approximately 30 minutes.

Basil Carrots and Broccoli

200 g broccoli
4 small carrots
handful of basil, olive oil, salt

1 Rinse the broccoli and cut into smallish pieces. Wash the carrots and peel them if needed. Cut into oblong pieces, not quite as thin as julienne.
2 Let the cooking water come to boil, add salt and the carrots. Cook for five minutes.
3 Add the broccoli and cook for about 10 minutes.
4 Pour out the water. Add the basil and olive oil. Serve instantly with the ginger salmon.instantly with the ginger salmon.

Try zucchini with sardines and garlic for starters in another post.

ginger salmon

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Carrots and Ginger – a hot bowl of soup

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Today called for a warming soup – hot soup inspired by a colleague.

Winter is finally here. It’s been -12-18 C all week! Some mornings it’s been even under -20 C but we don’t mind. A winter should be winter with freezing temperatures and lots of snow. There is not much snow and we’ve saved from shovelling it. The remote-controlled heating system of my car keeps me happy and warm on the road.

We had our annual Travel Fair a week ago in Helsinki. Yes, our fair. This is because I work in the field of tourism education and we are always present at the fair. January is best time for the fair and we can most often treat our visitors with cold and snowy weather and loads of sunshine. And we were not turned down this year either.  The cold outside makes a good contrast with the stands of exotic and far–away destinations at the fair. It’s great for the exhibitors and the visitors. Many start planning their summer holidays and even book them during the fair. The professionals get to experience Finnish winter.

This soup might have an inspiration of far-way destinations – countries where ginger, coriander and pepper grow – and also carrots from the vegetable garden.

This is what you need for a soup for four

500 g carrots
1 onion
piece of ginger (3 x 3 cm, approximately an inch)
2 cloves of garlic

0.5 dl water and chicken stock
0.5 dl water
fresh coriander

Peel and chop the carrots, ginger, onion and garlic. Cook them in water and vegetable stock for 30 minutes.
Purée the soup and add the other half a litre of water. Let come to boil and serve hot.
Decorate with fragrant coriander leaves.

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Warming Carrot Soup

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It is getting cold and a lunch soup is a perfect way to warm you up. We love carrots and prepare them in different ways. This is one of my favourite recipes. It originates in a Finnish magazine, Gloria, quite many years ago and it was an India-inspired recipe for a cold starter soup. I have cut down the list of ingredients and spices, and I’ve always served it as a hot lunch. If you change the chicken stock into vegetable one you have a vegetarian soup. Thinking of all the changes, I think I can call it my soup.

This recipe is for four largish lunch portions.

600 g carrots
400 g onions
2 tbsp olive oil
4 cloves of garlic
1/2 l water
1 chicken stock cube (or vegetable stock)
1 tsp curry
1 tsp turmeric
2 tsp honey
1 dl white wine (or lemon juice and water)
2 tsp dried basil
black pepper and salt
1/2 dried chilli pepper
a dash of double cream or sour cream

1 Peel and slice the carrots, garlic and onions. Saute them in the oil.
2 Cook the water and add to the pan little by little. Let the pot simmer for half an hour.
3 Add the chicken or vegetable stock. Let simmer for another half an hour.
4 Add the wine and spices and puree the soup in a food processor or a blender. Let the soup come to a boil. Taste and add spices if needed.

Remember that dried chilli gives more taste the longer you cook it. If your soup is too thick you can add a dash of boiling water or cream. Add a dash of cream on top of each plate as you serve the soup and create swirl with a teaspoon . Alternatively you can serve sour cream in a bowl and everyone can help themselves to it. I often cut out the cream altogether to make it lighter but then again I serve fresh home-baked bread with butter to the soup. This time it was foccacia with dried tomatoes (see the recipe …).

There is more to the soup.  It has cured me from avoiding French onion soup. Long ago, as a student, I was a vegetarian and would fast a couple of times a year. A fast was some type of detox week and it would include intake of nutrition only in liquid form. It was herbal tea, fruit and vegetable juices and vegetable stock I would drink. The organic vegetable stock that was to be eaten luke warm with a spoon (think, today I’d never do it!) had a very strong flavour and odour of onion, hence the hatred of onion soup. After the feasting the smell of onion sop would turn my stomach. This recipe has cured me as the onions are often quite strong and fill the kitchen with a strong odour. I have, mind you, changed to another make of vegetable stock cubes.

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