Frog hunters

Happy Thanksgiving to my Canadian friends!

And I’m grateful for a weekend full of time with family, time in my kitchen, good food, and a day off to recover. A day off to catch up on stuff, including some work stuff. It feel like stolen time. Its time off the clock. Anything accomplished today is a bonus.

You will be happy to know that I have managed to harass a few family members to share a couple of great recipes with me this weekend. Eventually I’ll share them here.

In between eating we got outside and enjoyed the beautiful weather…

 

garter snake

caught a few snakes…

 

garter snake

wild mushroom

found interesting things in the woods…

thanksgiving

plus some good climbing trees…

Dog Friends

and made new friends.

This creamy carrot and sweet pepper soup is perfect the day after heavy meals and too much dessert.

Carrot and Sweet Pepper Soup

A light all veggie soup. I’m normally not a fan of dill, but in this soup it really works and adds a nice freshness. I used super sweet mini peppers for this soup. Stick with yellow or orange peppers to complement the colour of the carrots in the final dish. The honey helps bring out the sweetness of the vegetables, only a touch is needed and I don’t suggest you skip it.  I used water for the base of this soup. Just plain water lets the veggies shine through.

Serve with a nice hunk of crusty bread slathered goat cheese on the side. For a vegan meal a good slather of this carrot spread would be near perfection…

linking up for wellness weekends

Yields 4 servings

Carrot and Sweet Pepper Soup #MeatlessMondays

10 minPrep Time

15 minCook Time

25 minTotal Time

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Recipe Image

Ingredients

  • 3 tbsp. olive oil
  • 1 sweet white onion, roughly chopped
  • 1+ 2/3 pounds carrots, peeled and roughly chopped
  • 1 medium sized white potato, peeled and chopped
  • 1 cup sliced sweet pepper - yellow or orange
  • Salt and freshly ground pepper, to taste
  • 4 sprigs thyme, leaves removed or 1 tsp. dried thyme
  • 1 tbsp. honey
  • 5 cups water
  • 2 tbsp. chopped dill
  • 1 tbsp. chopped Italian parsley

Instructions

  1. Heat oil in bottom of a dutch over over medium heat. Add onions and saute for 5 minutes or so, or until starting to be soften and become fragrant. Add carrots, thyme, potato, peppers, a pinch of salt, black pepper and water. Bring to a low boil, reduce heat and simmer until carrots and vegetables are tender, about 15 minutes.
  2. Puree soup using an emersion blender or in batches in a food processor of blender. Return soup to pot, add more water if you desire a thinner soup, add honey, dill and parsley. Adjust seasonings if necessary. To serve sprinkle with fresh parsley and dill on top and with a nice chunk of crusty bread.
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