Creamy Carrot Soup

Creamy Carrot Soup

3/4 c chopped onion
3 TBS butter, divided
3 c chopped carrots
3 c chicken broth
2 TBS uncooked long grain rice
1/2 c heavy whipping cream
1 to 2 TBS tomato paste
1/2 tsp salt
1/4 tsp white pepper

In a large saucepan, saute the onion in 2 tablespoons butter.  Add the carrots, broth and rice.  Bring to a boil.  Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender.  Cool slightly.  Transfer to a blender or food processor; cover and process until smooth.  Return to pan.  Add the cream, tomato paste, salt, pepper and remaining butter; heat through.  Yield: 4-5 servings

Clever Carrot Soup Garnish
Enhance individual servings of cream carrot soup with a cute carrot garnish.  Here's how:

Spoon some sour cream into a resealable plastic bag; cut a small hole in one corner.  Gently squeeze the bag and pipe a carrot shape over each bowl of soup.  For the carrot tops, add sprigs of carrot greens or parsley.

We make this recipe each fall and it is definately a favorite of our family! 

Carrot and Orange Cupcakes

We were going to have one last challenge to end the month but, we decided to focus on Easter since it seems to be around the corner. This week begins the Easter challenge from us. Now, we hope everyone realizes these challenges are a great way to introduce something new. These challenges don't end at any time they only start.

Our Easter challenge is to make something with the main ingredient being Egg, Carrots, Ham, or Fruit.

This creation I made from picking out some ingredients from two different recipes and then adding and subtracting a few more ingredients. They turned out so moist and delicious, that they would be a wonderful addition to any Easter party.

Carrot and Orange Cupcakes

Ingredients:

Flour - 1 cup

Baking Soda- 1 teaspoon

Sugar- 3/4 cup

Salt- 1/4 teaspoon

Cinnamon- 1/4 teaspoon

Ginger- 1/2 teaspoon

Eggs- 2

Vanilla- 1 teaspoon

Canola Oil- 2/3 cup

Orange Zest- 2 teaspoons

Carrots Finely shredded- 1/2 cup (about 2 carrots)

Orange food coloring (yellow and red)

Directions:

Stir all dry ingredients (except sugar) in a small bowl. Beat together eggs and sugar until fluffy in a large bowl. Then add oil, vanilla, orange zest and carrots and mix well.

Fill a 12 cup cupcake pan lined and sprayed (they will fill up a little more than half way). Bake in a pre-heated oven set @ 325 degrees for about 25 minutes or until toothpick comes out clean.

Cool and spread Orange Cream Cheese Frosting over

Orange Cream Cheese Frosting

*

Unsalted Butter- 1 stick (softened)

6 oz cream cheese (softened)

1 teaspoon Vanilla

3 cups of powdered sugar

Orange Zest- 2 teaspoons 

food coloring (optional)

Mix all ingredients together and frost cupcakes as desired.

Garden Mac 'N' Cheese

This is a fast and easy substitute for my Veggie Lasagna (Recipe coming soon). This Mac 'N' Cheese is full of flavor and nutrients which is perfect for your kids. If your kids are picky eaters, you might get away with chopping the veggies really fine or puring them after they are cooked and then carry out the rest of the directions. Enjoy!

I throw chopped carrots in with the cooking water while the Macaroni is cooking.

Cook diced Zucchini and Yellow squash in olive oil or butter until desired tenderness.

Add drained noodles and cooked carrots back to cooked squash. You can also add sauted spinach in at this time (I didn't have any today).

Add diced fresh or canned tomatoes or Favorite Spaghetti Sauce which is my favorite way. Then Spread out a good amount of favorite grated cheese and mix until melted and gooey.

Top with fresh or dried Basil and Oregano if desired.

Is This Something That Your Kids or You Would Enjoy?

Carrot Cake Fit for a Wedding

This carrot cake dates back to when my mother was married in November of 1972 and then was used again for my sister's wedding in 1998. Since my mother's wedding, she has continued to make these for huge events and holidays. This cake is so moist, it melts in your mouth. I find it hard to just have one piece, no wonder this recipe makes so much. Enjoy your Carrot Cake Holiday.

Carrot Cake Recipe:

2 cups of Sugar

2 1/2 cups of Flour

1 teaspoon of Salt

2 teaspoons of Baking Soda

2 teaspoons of Cinnamon

1 cup of Oil

3 Eggs

1 1/2 teaspoon of Vanilla

2 cups of ground Carrots

1 3/4 cup of Crushed Pineapple (Drained)

1 3/4 cup of Plain Applesauce

1 cup of Coconut

1/2 cup of Walnuts (chopped)

Blend all ingredients except stir in carrots, pineapple, applesauce, coconuts and nuts.

This makes a lot of cake so, you can put it all in a greased shallow cookie sheet or 2 different greased cake pans. Bake at 350 for 20-25 minutes.

While it is cooking, you can make your caramel sauce.

In a double broiler combine:

Melted 2 cubes of butter (8 oz)

1 can of Evaporated Milk

2 cups of Brown Sugar

2 cups of White Sugar

Cook until sugar is dissolved and well mixed.

Pour caramel sauce on a piece of cake just before serving. Do each individually.
Don't pour all the sauce on the cake (will go soggy).

What do you think of having carrot cake without the traditional cream cheese frosting?