Welcome to my blog!! Starting a blog is something I’ve been thinking about doing for quite some time and I’ve finally decided to take the leap! I want it to be a place where I share all of the things that I enjoy…..planning getaways with family and friends, healthy cooking, delicious cocktails, and fun fashion finds. I hope along the way you will pick up some fun travel ideas, a healthy new recipe…..I especially love soups, a cocktail to share with friends- or maybe a cocktail for yourself after a crazy day! It might also be a place where you pick up a great idea for a new outfit or something unique for your home.
Enjoy …..and I hope you come back frequently to see what Ms. B is up to!
I’m going to start off with a very healthy, but very delicious carrot soup recipe that my family and I have been enjoying! I find this soup to be very filling, but also very light at the same time. And with swimsuit and shorts season fast approaching, there is no better time for a healthy and light recipe, right? This is great served with a side salad or a popover and it makes for delicious leftovers the next day for lunch.
P.S. It could be used as a nice starter for a more formal dinner as well….maybe in demi cups.
Let’s get started!
Chop 2 pounds of carrots into 1/2 pieces.
Chop 1 3/4 cups of Vidalia onion or other sweet onion.
Add 1 TB extra virgin olive oil to a large Dutch oven… over medium heat.
Add carrots and onions to the pan and simmer for about 10 minutes… stirring frequently.
Stir in 1 tsp of salt, 1/2 tsp of pepper, and a dash of ground ginger.
Add 2 cups of water and 2 cups of low sodium chicken broth; bring to a boil.
Cover, reduce heat, and simmer 25 minutes or until carrots are tender.
Remove from heat and cool.
Place half the carrot mixture and 1 TB cream in a food processor or blender….I use a blender for this and I use half and half……use whatever you have on hand. Process 20 seconds or until smooth.
Pour pureed mixture into a large bowl. Repeat procedure with remaining carrot mixture and 1 TB of cream.
Return mixture to pan and cook over medium heat until throughly heated.
Here is the final product!
I love this light and healthy soup and it looks especially pretty with a sprig of thyme.
Yield: 4 servings
Serving size: 1 1/2 cups
180 calories per serving.
This recipe was originally from Cooking Light magazine.