Tag: vegetarian

Savory Carrot and Tomato Soup Recipe

Welcome back friends! Who would like some rich and savory carrot and tomato soup on a cold afternoon or evening? I know I do! This soup is tangy and delicious, pairing well with toasted bread or grilled cheese sandwiches!

Let’s make some!

INGREDIENTS
  • 3 tablespoons of olive oil
  • 4 cloves of garlic, minced
  • 1 large yellow onion, diced
  • 1 1/2 lb. of carrots, peeled and cut into medallions
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of ground cumin
  • 1 1/2 teaspoons of kosher salt
  • 2 cans of whole peeled tomatoes (28 ounces each)
  • 1 teaspoon of dried basil
  • 1/2 cup of plain greek yogurt
INSTRUCTIONS
  1. Warm the 3 tablespoons of olive oil in a dutch oven or large soup pan over medium heat.
  2. Add the garlic and onion and cook for about 5 minutes or until the onions begin to turn translucent.
  3. Stir in the carrots, black pepper, ground cumin and kosher salt and cook covered for about 10 minutes, stirring occasionally.
  4. After about 10 minutes have passed, add the the whole peeled tomatoes with their juices and the dried basil, stirring well to incorporate.
  5. Bring the soup to a boil, then reduce to a simmer and cover for about 20 minutes or until the carrots are soft. This may vary per oven, so keep an eye on them!
  6. Once the carrots are soft, remove the soup from the heat and use an immersion blender to carefully blend the soup until smooth.
  7. Stir in the greek yogurt and then use the immersion blender again to smooth it in.
  8. Allow to cool and enjoy!
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Linguini’s Potato and Leek Soup Recipe (Ratatouille)

Welcome back friends! This week we are cooking Linguini’s soup from one of my favorite Disney and Pixar films, Ratatouille!

This is referred to as Linguini’s soup by the staff at Gusteau’s restaurant, but we all know Linguini made a mess of it and Remy couldn’t resist doctoring it up to make it more palatable before escaping from the kitchen.

It is never said what kind of soup this is, but judging by what Remy adds, we can conclude it is probably a variation of potato and leek soup! This soup is creamy and filling, the perfect cozy dinner on a cold night!

INGREDIENTS
  • 3 tablespoons of unsalted butter
  • 3 cloves of garlic, peeled and smashed
  • 4 large leeks, white and light green parts only, roughly chopped
  • 1⁄4 teaspoon of ground black pepper
  • 1 teaspoon of salt
  • 2 lb. of potatoes, peeled and roughly chopped
  • 6 cups of vegetable broth
  • 2 bay leaves
  • 3 sprigs of fresh thyme
  • 1 cup of heavy cream
  • Chives, finely chopped, for serving 
INSTRUCTIONS
  1. In a large soup pot or dutch oven, melt the butter over medium heat.
  2. Add the garlic, leeks, black pepper and salt. Cook, stirring regularly, until soft and wilted (about 10 to 15 minutes).
  3. Add the potatoes, broth, bay leaves and thyme to the pot, then bring to a boil.
  4. Cover the soup and turn the heat down to medium / low. 
  5. Simmer for 45 minutes, or until the potatoes are very soft.
  6. Remove from the heat, then remove the bay leaves and thyme sprigs. Purée the soup with an immersion blender until smooth. 
  7. Add the heavy cream, place back on the heat and bring to a simmer. 
  8. Taste and adjust the seasoning to your liking with salt and pepper. 
  9. Garnish with fresh herbs if desired and enjoy!