Soup's ON!

So I was in the mood for some homemade soup and I had a bunch of carrots in the fridge. I did me some looking through my books and found a perfect recipe in the Moosewood Cookbook. I had to do a bit of variation based on what I had in my kitchen...and boy was it delish!!! Read below for the easy instructions.

Inspired by Moosewood Cookbook (copywrite 1977, 1992 by Mollie Katzen)

Homemade Croutons

Sauté cubed bread (whole wheat, sourdough, rye, etc) in butter, chopped garlic and your choice of seasonings for about 10 minutes. Then move the bread to a baking sheet to toast in oven for about 20 minutes at about 300degrees until crisp. Keep an eye on them though – they can burn fast!

Herbed Carrot Soup

This soup can be vegan. Just replace oil for butter and use vegetable stock instead of water.

1 lb carrots
3 small red potatoes
4 stalks of celery
4 cups water (or favorite broth/stock)
1 Tbs butter or oil
1 cup chopped onions
1 1/2 tsp salt
2 medium cloves garlic, crushed
1/2 tsp oregano
3 tsp frozen basil
1 Tbs lemon juice (or to taste)

1) Peel and chop the carrots and potatoes, chop the celery, and place them in a medium-large saucepan with the water (or broth). Bring to a boil, cover and simmer until the veggies are tender (about 15 minutes).

2) Meanwhile, heat oil in a small skillet. Add onions and salt – sauté over medium heat for about 5 minutes. Add garlic and herbs, sauté for about 5 minutes more. Add lemon juice.

3) Combine everything together in a blender or food processor and puree for a few minutes. Pour back into medium-large pot and simmer for about 15 minutes. Serve hot, topped with those homemade croutons!!

YUM!!! ENJOY!!!