Archives For carrot

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled, thinly sliced
  • 1 large onion, finely chopped
  • 4 regular or 6 small garlic cloves, peeled and smashed
  • 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
  • 4 cups vegetable broth
  • 1/4 cup white miso paste, or more to taste

Directions

Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes. Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste. Ladle into bowls and garnish each with a drizzle of sesame oil. (source)

Ingredients

  • 8 cups vegetable stock
  • 4 tbsp butter
  • 2 lb. fresh carrot, peeled
  • 3 leek, sliced, in half lengthwise, and, thoroughly, cleaned
  • 1 yam, peeled
  • 4 celery, stalks
  • 1 three-inch piece fresh ginger, root, peeled, and, grated
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground nutmeg

Directions

  1. In a large pot, bring stock to a boil.
  2. While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
  3. In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
  4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
  5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup chunky, skip this step.
  6. Add salt and pepper.
  7. To serve, re-heat, ladle into bowls.

Spanish Paella

September 5, 2007 — Leave a comment

Ingredients

  • 2 x onions, peeled and chopped3
  • 3 x whole cloves garlic, peeled
  • 28 oz can whole tomatoes
  • 2 cups Arborio rice (or other)
  • 3 cups vegetable stock
  • 1 cup of your favourite red or white wine
  • 3 x bay leaves
  • 1 sprig fresh rosemary
  • 1 x red pepper, seeds removed and chopped, broccoli, carrots
  • 1 x 3/4 lb. shrimp, shelled and deveined (medium 500ml container)*

*Use firm tofu instead of shrimp if vegan result is desired.

Directions

  • Heat a large flat stock pot, add a splash of oil and begin to brown onions, sauté until golden.
  • Add the garlic and stir for a few moments.
  • Add tomatoes, breaking them up with a wooden spoon.
  • Add rice, stock, wine, bay leaves, rosemary, vegetables, the shrimp and scallops.
  • Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.