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Carrot soup

Monday, April 22, 2013

Yesterday I was craving carrot soup eventhough I had planned on having butternut squash soup for my lunch. Luckily I had all the ingredients on hand, so I made a pot.

1-1/2 pounds of carrots (about 5 cups cut up)
1 large zucchini
1" raw ginger chopped (about 1 TBSP)
1 onion
3-4 cloves of garlic
cinnamon, tumeric, cumin, onion powder and black pepper to taste
4-5 cups of water

This is what it looked like cooked, before blending it all together with my stick blender (love that thing!)

Ready to eat with pumpkin seeds

I am still slowly recovering from my party pound - another 0.3 to go to get back to 134.5
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