Friday, April 8, 2011

Roased Carrot Soup

So, it's been quite a while since I last updated this blog. It's not that I haven't been cooking lately - I just totally forgot to take pictures of most of the food I've been making. I have made three changes in my diet kind of recently that seem relevant to mention. One: I have become a vegetarian. I actually haven't eaten meat in almost a year now, and I don't miss it at all! Two: I have stopped consuming caffeine. No coffee or Chai tea or anything like that anymore! Three: no soda. I feel a lot better than I used to, and I think these small changes have made a big difference in my weight and well-being. So I'm mighty glad I made them. Anyhow, here's an original recipe for a change!

Roasted Carrot Soup

6 large carrots, peeled and halved lengthwise
20 leaves of sage
2 tablespoons extra-virgin olive oil
salt and pepper to taste

  1. Preheat the oven to 450 F.
  2. Place the carrots and sage in a glass roasting pan and coat with the olive oil, then season to your liking.
  3. Roast the carrots until tender (about 40 minutes).
  4. Puree the carrots and sage until smooth, adding either water or milk to thin out (depending on your tastes).
  5. Slowly reheat over the stove and serve.