Dinner tonight revolved around trying to make the vegetables in my refrigerator interesting. Result? Carrot ginger soup with chopped cashews and dill / peas stir fried with garlic, scallions and bean sprouts.
This soup is impossible to mess up unless you’re starving and are so impatient that you don’t let the carrots cook long enough.
1. Dice about 1 tablespoon of ginger (more if you want a spicy kick) and 1 medium onion and let them sweat in a pan with some lemon zest and sea salt until the onions are translucent and pretty limp.
2. In another pan, sauté 2 large, chopped carrots (with some sea salt) for about 5-7 minutes.
3. Add carrots to onions and ginger, add about 2 cups of water or vegetable broth and let simmer until carrots are suuuuuper soft.
4. Throw everything in a blender along with S&P and a dash of curry powder and blend until you have something resembling soup. While the blender is still on, slowly pour in about 1 cup of milk. I used soy milk here but you can use anything from nut milk to skim to heavy cream depending on your preference.
5. Top with cashews and dill and enjoy!
Plus a simple stir fry. Veggie overload. As if I didn’t have enough food already I decided that this meal needed some protein and complex carbs.
I attempted to make this Spanish Tortilla, but I only had 2 eggs and 1 tiny potato….and no broiler…so it turned into a not-as-beautiful scramble.
Nothing that a little hot sauce won’t fix.