... I decided I needed to work on eating more vegetables. I need to fuel my body better if I want to be healthier and more fit. So I stopped at the grocery store to get some veggies and set out for a healthy dinner. What'd I make?
Roasted Carrot Soup
1 jalapeno, minus the seed, cut in half
2 Tbs. olive oil
2 Tbs. unsalted butter
1 medium red onion, diced
1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
2-3 cups homemade or low-salt chicken broth
3 large spoonfuls of greek yogurt
1 tsp. kosher salt
1/8 tsp. ground white pepper
Chopped fresh green onions for garnishing
Heat the oven to 375°F.
Put the carrots in a medium baking dish or cookie sheet (11x7-inch is a good size, or any dish that will hold the carrots in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well, sprinkle with salt and pepper to taste, and roast about 40 minutes to 1 hour.
Melt the butter in a medium (at least 3-quart) heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the ginger and cook the onions start to brown, 4 to 5 min. Add the roasted carrots, jalapeno, chicken broth, no more than 2 cups of water, depending on how thick you want your soup. I like mine really thick so I didn't add any. Bring to a boil, reduce the heat to medium low, and cook about 10 to 15 minutes. Remove the jalapeno if you just want medium heat.
Purée the soup in a food processor added in the greek yogurt once it is to your preference of thickness. If serving immediately, return the soup to the pot and reheat; garnish with the green onions.
This made two servings for me since I ate it as a meal, rather than a starter. That's an entire pound of carrots for dinner! Lots of veggies and my eyes will be better at night vision, too!
Happy Traveling - and hopefully Happy Eating! I'm home for six nights ... enough time to make for a good habit! I've got to start ordering salads when I'm away...