It only seemed natural to post these two together since…well…they go perfectly together! Last week at the grocery store, local (well, within 100miles ) carrots were on sale for just .88 cents for 5 pounds! How can you pass up a deal like that? The first thing I thought when I put them into the basket was “I’m going to make a huge pot of soup with these” and so I did! This soup to be exact:
Carrot Soup with Coriander Seed and Cilantro
1 tablespoon olive oil
1 large onion, chopped
1 pound carrots, thinly sliced
2 teaspoons ground coriander
1/4 teaspoon cayenne
4 cups vegetable stock
1/2 cup cilantro sprigs
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat oil in a large pot over medium heat. Add onion and sauté until translucent, 3 minutes. Add carrots, ground coriander and cayenne. Cook, stirring, 1 minute. Add stock. Bring to a boil, reduce heat and simmer, partially covered, until carrots are very soft, about 45 minutes. Carefully transfer soup to bowl of food processor or blender. Add cilantro sprigs. Purée until smooth. Return soup to pot. Stir in brown sugar, salt and pepper. Gently rewarm over medium heat. Serve soup warm garnished with fresh cilantro sprigs
—— Day 79 —-
Rosemary Garlic Crackers
I’ve always wanted to try making my own crackers and this recipe seemed easy enough. They turned out quite tasty although I should have rolled them thinner and baked them longer.
Julie’s Rosemary Garlic Crackers
1 cup all-purpose flour
1 cup white whole wheat or whole wheat pastry flour
2 tbsp nutritional yeast
1 tsp baking powder
2 tsp dried rosemary
1 tsp granulated garlic
3/4 tsp fine sea salt
1/4 tsp ground pepper, optional (but good!)
1/2 cup water
3 tbsp extra virgin olive oil
Coarse sea salt crystals, optional
1. Preheat oven to 400°F.
2. In a bowl, mix together the flours, nutritional yeast flakes, baking powder, rosemary, garlic, salt and pepper. Add the water and oil, stirring until dough comes together. If dough is too dry to mix, add another tablespoon of water or as needed. Divide dough in half.
3. Roll the dough out very thin. If you have a small little rolling pin, simply roll the dough right out in your pan. Transfer the dough to a Silpat or parchment-lined baking sheet. Score the dough into squares so that it’s cut, but not separated into pieces. If desired, sprinkle a little coarse salt over the tops of the crackers and lightly press into dough with the rolling pin. Repeat with second piece of dough.
4. Bake crackers in preheated oven for 15 minutes, or until golden and crackers look crisp. Let crackers cool in pan before removing. They will crisp up as they cool. If crackers are still a little soft, place bake in oven and bake for another five or so minutes until crisp.