Vegetarian-Carrot-Soup-

Vegetarian Carrot Ginger Soup

Vegetarian Carrot Ginger Soup

This hearty creamy soup will fill your tummy and excite your taste buds. This is the perfect soup for those who eat vegetarian or vegan because the soup is made without meat or meat stock and you can make it completely without dairy.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 164 kcal

Equipment

  • 1 Immersion Blender
  • 1 Stock Pot
  • 1 Cutting Board

Ingredients
  

  • 2 Tbsp Butter
  • 1 lb Carrot
  • 1/2 Onion
  • 1 Cup Celery
  • 1 Potato
  • 1 Tbsp Ginger Root
  • 1 Clove Garlic
  • 32 Ounces Vegetable Stock
  • 1 Tsp Black Pepper
  • 1/2 Tsp Ground Nutmeg
  • 1 Bay leaf

Instructions
 

  • Wash the carrots
  • Wash the potato
  • Wash the celery
  • Chop the celery
  • Rough cut the onions
  • Peel the carrots
  • Peel the potato
  • Chop the carrots
  • Peel and mince the ginger
  • Peel and chop the garlic
  • Melt the butter in a stock pot
  • Add the celery
  • Add the onions
  • Cook until onions are starting to glisten
  • Add the ginger
  • Once the celery has started to glisten add the garlic
  • Add the carrots and potato
  • Add the bay leaf
  • Add the nutmeg
  • Add the vegetable stock
  • Cook until carrots will break apart on the side of the pan when pressed with a fork or spoon
  • Remove the bay leaf with a slotted spoon
  • Use an immersion blender to blend all the soup until it is smooth and creamy with no lumps

Video

Notes

We made ours with real dairy butter- which is non-vegan. Our dish is vegetarian. If you are making this for a vegan make sure to use vegan butter.
If you are concerned with sodium, you can use your own vegetable stock or purchase low sodium stock. 
If you do not have an immersion blender you can let the soup cool for 20 minutes and add it to a food processor or blender- be careful this will still be very hot. 
This soup freezes and reheats well so you can double the recipe and have some ready to go. 

Nutrition

Calories: 164kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 1060mgPotassium: 692mgFiber: 5gSugar: 9gVitamin A: 19720IUVitamin C: 19mgCalcium: 63mgIron: 1mg
Keyword budget, Dinner, family, Soup, tasty, vegetable, Vegetarian
Tried this recipe?Let us know how it was!
Roasted Cherry Tomato Caprese opt

Roasted Cherry Tomato Caprese Salad

Roasted Cherry Tomato Caprese Salad

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.
I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer's markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer's market.

Ingredients
  

  • 1 Pint oCherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup Olive Oil
  • 1/4 Tablespoon Dry Thyme
  • Salt to Taste
  • 1/8 Cup Balsamic Vinegar Optional

Instructions
 

  • Wash and dry the tomatoes
  • Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  • Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  • Preheat the oven to 400 F
  • Pour onto a baking sheet lined with a Silpat mat
  • Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  • Roast for 15- 20 minutes until tomatoes start to wrinkle
  • Pour the entire contents of the baking sheet oil and all over the Mozzarella
  • Garnish with the fresh basil
  • Add the balsamic vinegar if desired
  • Salt to taste

Notes

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.
I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.
Enjoy!
 
Tried this recipe?Let us know how it was!

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.

I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer’s markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer’s market.

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.

I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.

Enjoy!

Ingredients

  • 1 Pint of Cherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup of Olive Oil
  • 1/4 Tablespoon of Dry Thyme
  • Salt to Taste
  • 1/8 of a Cup of Balsamic Vinegar Optional

Instructions

  1. Wash and dry the tomatoes
  2. Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  3. Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  4. Preheat the oven to 400 F
  5. Pour onto a baking sheet lined with a Silpat mat
  6. Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  7. Roast for 15- 20 minutes until tomatoes start to wrinkle
  8. Pour the entire contents of the baking sheet oil and all over the Mozzarella
  9. Garnish with the fresh basil
  10. Add the balsamic vinegar if desired
  11. Salt to taste
Bluberry Scone w Flower

Best Ever Blueberry Scones

Best Ever Blueberry Scones

I am a sucker for a scone. I can't go through a drive thru at a coffee shop without getting a scone. There is something just satisfying about them as they are almost like a biscuit and almost like a muffin. I had never made them before today, but I have to say I am pleased with my results and want to share all that "sconey" goodness with my readers.

Ingredients
  

Dry Ingredients

  • 2 Cups Flour plus a little more for your workspace
  • 1/2 Cup Sugar
  • 2.5 Tsp Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Salt

Wet Ingredients

  • 1/2 Cup Heavy Cream
  • 1 Egg
  • 2 Teaspoons Vanilla Extract
  • 1 Cup Frozen Blueberries

Instructions
 

  • Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter.
  • Place in the refrigerator
  • Preheat the oven to 400°F
  • Line a large baking sheet with parchment paper
  • Whisk the wet ingredients minus the blueberries together in a small bowl. Drizzle all over the dry ingredients and then add the blueberries, mix together gently until everything appears moistened. Do not over mix
  • Flour your workspace and hands
  • Pour the dough onto your workspace, form the dough into a round ball as best you can. This is a sticky moist dough,
  • Press into the dough ball gently starting at the middle until you have an even circle about 8 inches in diameter
  • Then using a pizza cutter or a sharp knife cut like you would a pizza into 8 slices
  • Use a spatula to layout onto the parchment paper-lined baking sheet and place them into the oven on the top or middle rack.
  • Check on them in 20 minutes but likely they will be done closer to 25. You will know they are done when they are golden brown on the tops.
Tried this recipe?Let us know how it was!
marinated baby bella opt

Marinated Baby Bella Mushrooms

Marinated Baby Bella Mushrooms

This recipe makes a large batch for a party. If you love mushrooms make these to keep eat over a few days.

Ingredients
  

  • 3 8 Oz. Packages of Whole Baby Bella or White Mushrooms Try to select bite-sized mushrooms if some in the package are very large I half them to create a bite-size.
  • 1 Cup Red Onion
  • ½ Cup White Vinegar
  • ½ Cup Apple Cider Vinegar
  • 1 Cup Olive Oil
  • Cup Brown Sugar
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Red Pepper Flake
  • ½ Teaspoon Salt
  • 2 Cloves of Garlic Minced optional

Instructions
 

  • Fill a pot with water
  • Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
  • Scoop out the mushrooms with a slotted spoon
  • Plunge the mushrooms into a bowl of ice water.
  • In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
  • the raw onion, garlic, and Italian seasoning
  • When the mushrooms are cooled add to your Mason jar
  • Fill jar and gently shake with all the ingredients.
  • Put on the lid and shake gently to incorporate all the seasoning

Video

Notes

You can eat these after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered.  If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.
Enjoy! 
Tried this recipe?Let us know how it was!

Ingredients

This recipe makes a large batch for a party. If you love mushrooms make these to keep eat over a few days.

  • 3, 8 Oz. Packages of Whole Baby Bella or White Mushrooms (Try to select bite-sized mushrooms if some in the package are very large I half them to create a bite-size).
  • 1 Cup Red Onion
  • ½  Cup of White Vinegar
  • ½ Cup of Apple Cider Vinegar
  • 1 Cup of Olive Oil
    ⅓ Cup of Brown Sugar
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Red Pepper Flake
  • ½ Teaspoon Salt
  • 2 Cloves of Garlic Minced (optional)

Instructions

  1. Fill a pot with water
  2. Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
  3. Scoop out the mushrooms with a slotted spoon
  4. Plunge the mushrooms into a bowl of ice water.
  5. In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
  6. the raw onion, garlic, and Italian seasoning
  7. When the mushrooms are cooled add to your Mason jar
  8. Fill jar and gently shake with all the ingredients.
  9. Put on the lid and shake gently to incorporate all the seasoning

Can eat after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered.  If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.

Enjoy!

Watch How To Make It

Eggplant Caprese

This is one of our summer vegetarian favorites. You can serve this as a meal, appetizer, or as a side dish.

  • 2 Eggplants (sliced thick) 
  • 1/4 Cup Olive Oil (and a bit more for brushing on the eggplant)
  • 1/4 Cup of Balsamic Vinegar
  • 1/4 Tablespoon of Salt
  • 10-12 Fresh Roma Tomatoes 
  • 4 Cloves of Garlic
  • 2 Balls of Fresh Mozzarella Cheese
  • 1 Half Cup of Fresh Basil

The trick to making eggplant is to set it out on towels (paper is fine) to let it dry for an hour before cooking it. 

  1. Sprinkle salt on a towel. 
  2. Slice the eggplant in thick slices 1/2 inch thick.
  3. Place on the towel and sprinkle more salt on the tops.
  4. Lay a second towel on the top.
  5. Cut the Roma tomatoes in half an scoop all the seeds out.  
  6. Chiffonade your basil and set aside.
  7. Slice the mozzarella cheese.
  8. Before grilling the eggplant drizzle or brush it with some of the olive oil (not too much or you will have a flare up on your grill). You can brush on a bit more as it is cooking. The eggplant absorbs it in quite well.
  9. Wrap the garlic (skin still on) in aluminum foil and drizzle with olive oil. Place it on the grill at a high level or off to the side. You want it to cook but not burn. 
  10. Place the tomatoes on the grill and keep a close watch on them they cook quickly. Turn them as needed. You want them to still be firm enough to pick up. You are only grilling them to reduce the acidity and bring out their flavor. 
  11. Eggplant is done when you can poke it with a fork and feel that it is no longer tough (like the consistency of a cooked potato).
  12. Rough chop your cooked tomatoes and place in a bowl. Set aside.
  13. Pinch or pull the garlic out of its skins and add it to the bowl (it should be mushy).
  14. Add in 3/4 of the basil,  reserving some for plating.
  15. Mix in your balsamic and olive oil.
  16. Add the salt to taste.
  17. Plate by placing the eggplant slice first, then the mozzarella, and then a scoopful of the tomato mixture. Sprinkle the top with a pinch of the fresh basil 

Rotini Salad w Roasted and Fresh Vegetables

What makes this salad just not an ordinary pasta salad,  is that we added in not just fresh crunchy vegetables but also sweet and salty freshly roasted/grilled veggies too! The balance between both is what kicks up the flavor and makes you want to have a second helping. 

  • 1 16 oz. Box of Rotini Style Pasta (aka corkscrew)
  • 1 Fresh Cucumber (quartered into bite-sized pieces)
  • 1  Zucchini Grilled/Roasted(quartered into bite-sized pieces)
  • 1/2 of an Eggplant Grilled/Roasted 
  • 2 Plum Tomatoes Grilled/Roasted is optional
  • 1  Red Pepper Grilled/Roasted
  • 4 Oz. Feta Cheese 
  • 1/4 Cup of Black Olives (optional)
  • 1/4 Red Onion (optional) 
  • 4 Oz. of Olive Oil 
  • 2 Teaspoons of Thyme
  • 1/2 Teaspoon of Garlic Powder
  • 1/2 Teaspoon of Onion Powder
  • 1/2 Teaspoon of Celery Salt 
  • 2 Teaspoons of Salt
  • 1/4 Teaspoon of Red Pepper Flake (optional)
  • 2 Tablespoons of White Balsamic Vinegar
  1. Cook the rotini as directed on package.
  2. Roast/or grill the zucchini, eggplant, pepper, and tomato (optional) with 1/2 of the thyme, salt, and olive oil, reserving the rest for the dressing.
  3. Rinse, drain, and cool the pasta. 
  4. When the roasted veggies are done set aside to cool. 
  5. Cut up the cucumber and red onion. 
  6. Add them to the pasta, do not mix in yet.
  7. Add the rest of the olive oil, thyme, and salt, along with the garlic powder, onion powder, celery salt, red pepper flake, and vinegar. 
  8. Add in the roasted vegetables and olives,  mix lightly. 
  9. Add the feta cheese not mixing but folding it into the salad. 
  10. Taste and adjust if you want more salt, vinegar, oil or heat.

Whole Roasted Garlic Bulb

So simple,  but yet so delish! I also understand there are health benefits to eating garlic, so enjoy!

If you are planning to be around other people that evening or next morning be aware the garlic aroma will seep from your pores. So you might want to save this one for a weekend where you plan to lounge around the house. 

  • 2 Fresh Garlic Bulbs 
  • 2 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Salt
  • 2 Sprigs of Rosemary
  1. Preheat the oven to 400 degrees F.
  2. Slice off the top each head of garlic to expose some of the cloves inside. 
  3. Place a whole rosemary sprig on top of each of the heads of garlic
  4. Drizzle with olive oil and wrap in tinfoil or place in an an oven safe casserole dish with a cover
  5. Roast 30- 40 minutes until cloves are lightly browned on the top and translucent on the inside.
  6. When done, discard the rosemary and drizzle a small amount of oil over the garlic bulb
Use a small cocktail fork to remove the individual cloves from the bulb. Serve with crusty bread
Pineapple Salsa

Pineapple Mango Salsa

  • 1 Fresh Pineapple (spines removed, cored and, cut into small chunks the size of your finger tip or smaller)
  • 2 Fresh Ripe Mangos (peeled and cut into small pieces)
  • 1 Poblano Pepper (chopped finely) 
  • 1 White Onion  (chopped finely) 
  • 1 Teaspoon of Cayenne Pepper (can add more to taste)
  • 1 Teaspoon of Salt. 
  • 2 Tablespoons of Cilantro

Variations:

Add red bell pepper for more color 
If you do not like cilantro simply omit it 
Fresh jalapeno may be substituted for the poblano pepper

 

  1. Combine all of the ingredients in a large bowl.
  2. Chill for at least one hour before serving. 
  3. Taste and adjust the heat with the cayenne pepper and salt.

If you are serving to guests make sure they know there is mango in the dish, Some people may have a sensitivity to mango in their diets.

Vivian’s Spiced Nuts

These spiced nuts are requested often by friends, especially around the holiday season. Fall is pecan season here in the south and Vivian Howard certainly takes advantage of all the south has to offer. I make this as close to her recipe as possible. 

Vivian’s recipe calls for 4 cups of pecan halves or pieces. I only used 2 cups. The recipe I am posting is for 2 cups.

  • 2 Cups of Pecans (shelled and halved) 
  • 1 Egg White
  • 1 Teaspoon of Salt
  • 1/4 Cup of Granulated Sugar
  • 1/2 Tablespoon of Ground Chipotle
  • 1/2 Tablespoon of Ground Coriander
  • 1/2 Tablespoon of Ground Cumin
  • 1 Teaspoon of Paprika
  1. Preheat your oven to 350 degrees F
  2. In your mixer fitted with the whisk attachment, beat the whites till they are very foamy. Continue whisking and slowly add the salt and sugar. Bring the egg whites to stiff peaks.  Then whisk in the Chipotle, Coriander, Cumin and Paprika. 
  3. Using a spatula, fold in the pecans, taking care to coat them evenly in the egg white mixture. Transfer the egg-white coated nuts to a baking sheet lined with either parchment paper of a Silpat. Spread the nuts out into a single layer so they cook evenly. 
  4. Bake the pecans on the center rack of your oven for 10 minutes. Remove the tray from the oven and, using a metal spatula, turn them over and break up any clumps you see. 
  5. Do this a couple more times over the course of 15-20 minutes more minutes. 
  6. The pecans will be a dark brown and should sound dry and flat rather than muddled and moist when you tap them with your spatula. This should take about 30 minutes in total, but the freshness of your pecans will really determine the cook time.  Just shelled pecans will require more time in the oven than those from the grocery store. 
  7. Remove from the oven and let them cool on the sheet tray. Break them up once they’re cool. Store the pecans in an airtight container for up to 5 days.
Fruit salad opt

Simple Summer Fruit Salad

Simple Summer Fruit Salad

When it is summertime there are so many good fruits to choose from. I used the three simple ingredients, but I often include watermelon, kiwi, pineapple or berries.
The three simple ingredients are listed below: 

Ingredients
  

  • 1 Honeydew Melon
  • 1 Pint Blueberries
  • 1 Pound Strawberries

Instructions
 

  • Peel the melon and remove the seeds.
  • Slice and cut up the melon in 1-2” pieces.
  • Rinse berries off with water and strain.
  • Cut the tops off strawberries and cut in half.
  • Add the berries to the melon and stir.

Video

Tried this recipe?Let us know how it was!