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
Ingredients:
6 large carrots, peeled and halved lengthwise
20 leaves of sage
2 tablespoons extra-virgin olive oil
salt and pepper to taste
- Preheat the oven to 450 F.
- Place the carrots and sage in a glass roasting pan and coat with the olive oil, then season to your liking.
- Roast the carrots until tender (about 40 minutes).
- Puree the carrots and sage until smooth, adding either water or milk to thin out (depending on your tastes).
- Slowly reheat over the stove and serve.
