Wednesday, November 24, 2010

Roasted Carrot Soup

A little wrench got thrown into my meals plans. I discovered that not only do I have to eat only from the green list, but I have to eat the foods in a rotation. This makes things a little harder.

To my surprise and relief, I still found good things to eat. And of course, I'm going to share them.

Roasted Carrot Soup
Inspired by this recipe
8 carrots
2 ribs of celery
Safflower oil
5-6 cups of water
3-4 bay leaves

Wash and chop the carrots into halves. Put them on a cookie sheet and drizzle with safflower oil. Bake at 400 until the carrots are tender. Check and flip them about halfway through.

In a stock pot, sautee the celery in a little safflower oil. Add the water, bay leaves, and salt. Bring to a boil and drop to a simmer.

Add the carrots. Simmer for just a little while. Puree everything (using your handy immersion blender -- or a real blender). Sprinkle in some cumin and coriander, and a little salt if needed.

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