Carrot-Ginger Bisque

I’ve posted this recipe before but not in quite a while.But it is so easy to make and so delicious and so good for you that I thought I’d post it again. It is an excellent winter or spring soup that can be served hot in the cold months and chilled during the dog days of summer. The only variation in the recipe (there always has to be one) is that I did not include a recipe for the parsley puree. This is done easily by combining washed parsley and plain yogurt with a pinch of sea salt in a blender and pureeing until very smooth. And the images below illustrate how to garnish it as if it were served in a restaurant. The only tools you need are an ordinary squirt bottle and a knife. There are plenty of designs and this is a simple one. Draw lines in the soup and gently draw the tip of a pointy knife back and forth through the puree. Lacking a squirt bottle, simple drizzle some of the puree from the tip of a spoon and drag a knife through it for your unique design…channel your inner Picasso.

Carrot Soup with Ginger, Curry and Yogurt
Makes about 2 quarts
2 tablespoons vegetable oil
1 small onion, diced
2 teaspoons minced ginger
2 teaspoons minced garlic
1-2 tablespoons curry powder
2 tablespoon honey or sugar
1-1/2 pounds peeled, diced carrots
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 cup plain yogurt
Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic; sauté for 5 minutes, or until the onions are translucent. Add the curry and honey; sauté 2 minutes. Add the carrots, broth, and salt. Bring the soup to a boil, then lower it to a simmer; skim any impurities that may rise to the surface. Cook the soup for approximately 45 minutes, or until the carrots are very soft. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender or food processor and purée until very smooth. Return the soup to the pot and warm it, but do not boil (boiling it may curdle the yogurt). Serve hot or chilled. 

Urban Simplicity.

Vegetable Broth!

I’ve been experimenting with vegetable broth recipes for a while now, for days when I choose to not eat meat, which has been becoming more and more frequent. This is not meant to be a vegetarian substitute or imitation of a meat-based broth because nothing can substitute the richness of a well made chicken or beef broth. But it is meant to be a replacement, and a really delicious one at that. The key to it’s full flavor is using a lot of vegetables in relation to water, slow simmering, and also the cooking and browning of the onions and carrots which brings out their natural sweetness.

And when making traditional—or should I say animal based—broths, which are usually made with bones and unusable scraps, when the broth is strained the solids are most often discarded. But in the case of this vegetable broth this would seem a waste on many levels. The remaining solids can be added to a soup, pasta dish, mashed and eaten as a side dish, or mashed and mixed with a bit of flour and a few eggs for burgers or patties (or even mixed into your dog’s food). There really are plenty of options. And the finished broth can then, of course, be used in any recipe that calls for stock or broth. Anyhow, I hope you enjoy this as it is simple to make and really flavorful. The recipe can be multiplied or divided, and the finished broth can be portioned and frozen as well.

Vegetable Broth 

Makes 3-4 quarts

4 tablespoons olive oil

4 medium onions, peeled and diced

4 medium carrots, peeled and diced

6 cloves garlic, peeled and crushed

1 small head celery, diced

8 plum tomatoes, quartered

24 medium mushrooms, sliced

4 quarts cold water

2 teaspoons sea salt

2 bay leaves

1 teaspoon whole black peppercorns

Heat the olive oil over medium-high heat in a sauce pan, then add the onions and carrots. Saute the onions and carrots for about 5 minutes, or until the begin to brown, then add the garlic and cook them for another minute or two. Then add the celery, tomatoes, and mushrooms; stir to combine. Then stir in the cold water, along with the sea salt, bay leaves, and peppercorns. Bring the broth to a boil, then lower the heat to a slow simmer. Simmer the broth—without stirring—for 1-to-2 hours. Strain the broth through a fine mesh strainer, pressing the vegetables with a ladle or the back of a large spoon to extract as much broth as possible. Discard the solids or incorporate them into another recipe.

 

Urban Simplicity.

Vegetable Broth!

I’ve been experimenting with vegetable broth recipes for a while now, for days when I choose to not eat meat, which has been becoming more and more frequent. This is not meant to be a vegetarian substitute or imitation of a meat-based broth because nothing can substitute the richness of a well made chicken or beef broth. But it is meant to be a replacement, and a really delicious one at that. The key to it’s full flavor is using a lot of vegetables in relation to water, slow simmering, and also the cooking and browning of the onions and carrots which brings out their natural sweetness.

And when making traditional—or should I say animal based—broths, which are usually made with bones and unusable scraps, when the broth is strained the solids are most often discarded. But in the case of this vegetable broth this would seem a waste on many levels. The remaining solids can be added to a soup, pasta dish, mashed and eaten as a side dish, or mashed and mixed with a bit of flour and a few eggs for burgers or patties (or even mixed into your dog’s food). There really are plenty of options. And the finished broth can then, of course, be used in any recipe that calls for stock or broth. Anyhow, I hope you enjoy this as it is simple to make and really flavorful. The recipe can be multiplied or divided, and the finished broth can be portioned and frozen as well.

 
Vegetable Broth 
Makes 3-4 quarts

4 tablespoons olive oil
4 medium onions, peeled and diced
4 medium carrots, peeled and diced
6 cloves garlic, peeled and crushed
1 small head celery, diced
8 plum tomatoes, quartered
24 medium mushrooms, sliced
4 quarts cold water
2 teaspoons sea salt
2 bay leaves
1 teaspoon whole black peppercorns

Heat the olive oil over medium-high heat in a sauce pan, then add the onions and carrots. Saute the onions and carrots for about 5 minutes, or until the begin to brown, then add the garlic and cook them for another minute or two. Then add the celery, tomatoes, and mushrooms; stir to combine. Then stir in the cold water, along with the sea salt, bay leaves, and peppercorns. Bring the broth to a boil, then lower the heat to a slow simmer. Simmer the broth—without stirring—for 1-to-2 hours. Strain the broth through a fine mesh strainer, pressing the vegetables with a ladle or the back of a large spoon to extract as much broth as possible. Discard the solids or incorporate them into another recipe.

Urban Simplicity.

Just a quick comment…

If you’ve been to this blog before then you know that I am a dog lover. That’s Maxwell, one of the pugs that owns me. And that’s the sad and worried look he gave me when I told him I was going to be away for a few days. Anyhow, I’ll likely not be posting for the next 3 days or so, probably not until Monday. Thanks, as always, for visiting and commenting. Until then, peace.

Urban Simplicity.

Just a quick comment…

If you’ve been to this blog before then you know that I am a dog lover. That’s Maxwell, one of the pugs that owns me. And that’s the sad and worried look he gave me when I told him I was going to be away for a few days. Anyhow, I’ll likely not be posting for the next 3 days or so, probably not until Monday. Thanks, as always, for visiting and commenting. Until then, peace.

Urban Simplicity.

Things that can be carried on a bike (#567), and drive thru banking…

More than $65 worth of groceries and sundries, a gym bag full of wet clothes, and two slices of pizza.

Urban Simplicity.

Things that can be carried on a bike (#567), and drive thru banking…

More than $65 worth of groceries and sundries, a gym bag full of wet clothes, and two slices of pizza.

Urban Simplicity.

Two hummus are better than one…

I really like hummus. There, I said it. But who doesn’t? Okay, there likely are a few people. But seriously, this stuff is good. Especially variations like this that are bursting with so much flavor it’s making me salivate just looking at the photos. The top photo is an artichoke variety and the photo below rich and spicy avocado. And they are so easy to make…pretty much put everything in a food processor and puree. But as I was making these today I couldn’t help but wonder what the plural of hummus is. The word hummus (or hommos or humus, etc) is the Arabic meaning chickpea, that much I know. But is the plural hummi or hummuses? Maybe hummus can be used as the singular and plural. Just wondering. Are there any Arabic speakers reading this that know the answer to this (thanks in advance). Anyhow, the really easy but delicious recipes are below.

Lemony Artichoke Hummus

Makes about 6 cups

2 cans chickpeas (15 oz. ea.), rinsed

2 cans artichoke hearts (14 oz. Each)

1 cup tahini

3 cloves garlic, minced

¾ lemon juice

1 teaspoon sea salt

Combine all of the ingredients in a food processor and process to a smooth puree.

Spicy Avocado Hummus with Roast Garlic and Onion

Makes about 4 cups

¼ cup olive oil

½ small onion, diced

6 cloves garlic

1 teaspoon crushed red pepper

1 teaspoon whole cumin seed

1 teaspoon whole coriander seed

2 ripe avocado

2 cans (15 oz. ea.) chickpeas, rinsed

½ cup lemon juice

1 cup tahini

¼ cup water

¾ teaspoon sea salt

Combine the olive oil, onion, and garlic in a small skillet and place over low-medium heat. Simmer the onion and garlic in the oil until golden brown, then remove from the heat and allow to cool to room temperature. Transfer the olive oil with the cooked garlic and onion to the bowl of a food processor along with the remainder of the ingredients. Process the hummus to a smooth puree.

 

 

 

Urban Simplicity.

Two hummus are better than one…

I really like hummus. There, I said it. But who doesn’t? Okay, there likely are a few people. But seriously, this stuff is good. Especially variations like this that are bursting with so much flavor it’s making me salivate just looking at the photos. The top photo is an artichoke variety and the photo below rich and spicy avocado. And they are so easy to make…pretty much put everything in a food processor and puree. But as I was making these today I couldn’t help but wonder what the plural of hummus is. The word hummus (or hommos or humus, etc) is the Arabic meaning chickpea, that much I know. But is the plural hummi or hummuses? Maybe hummus can be used as the singular and plural. Just wondering. Are there any Arabic speakers reading this that know the answer to this (thanks in advance). Anyhow, the really easy but delicious recipes are below.
Lemony Artichoke Hummus
Makes about 6 cups

2 cans chickpeas (15 oz. ea.), rinsed
2 cans artichoke hearts (14 oz. Each)
1 cup tahini
3 cloves garlic, minced
¾ lemon juice
1 teaspoon sea salt

Combine all of the ingredients in a food processor and process to a smooth puree.

Spicy Avocado Hummus with Roast Garlic and Onion
Makes about 4 cups

¼ cup olive oil
½ small onion, diced
6 cloves garlic
1 teaspoon crushed red pepper
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
2 ripe avocado
2 cans (15 oz. ea.) chickpeas, rinsed
½ cup lemon juice
1 cup tahini
¼ cup water
¾ teaspoon sea salt

Combine the olive oil, onion, and garlic in a small skillet and place over low-medium heat. Simmer the onion and garlic in the oil until golden brown, then remove from the heat and allow to cool to room temperature. Transfer the olive oil with the cooked garlic and onion to the bowl of a food processor along with the remainder of the ingredients. Process the hummus to a smooth puree.
 

Urban Simplicity.

A time for everything…

These pots are in the front of my house and are–in the summertime–part of my front yard victory garden. I see them everyday as I dismount my bike, and I’ve been noticing the snow getting taller and taller on them as the winter progresses. While I do find winter really lovely–even on a bike; especially on a bike–it has, with the frigid temperatures, been trying to say the least. And as I looked at those snow covered pots today I couldn’t help but think how lush they are with vegetables in the summer; growing food that feeds me on so many levels. Anyhow, the below scripture came to mind, and now I seem to be humming the below song.

1  There is a time for everything,

    and a season for every activity under the heavens:

2     a time to be born and a time to die,

    a time to plant and a time to uproot,

3     a time to kill and a time to heal,

    a time to tear down and a time to build,

4     a time to weep and a time to laugh,

    a time to mourn and a time to dance,

5     a time to scatter stones and a time to gather them,

    a time to embrace and a time to refrain from embracing,

6     a time to search and a time to give up,

    a time to keep and a time to throw away,

7     a time to tear and a time to mend,

    a time to be silent and a time to speak,

8     a time to love and a time to hate,

    a time for war and a time for peace.

Ecclesiastes 3:1-8 

 

Urban Simplicity.