carrot and ginger soup

so, i made a meal plan. this recipe, while it is a soup, is nothing like the one i posted in the meal plan.

ah well.

you’ll just have to deal. i had a fridge full of carrots and not much else, hence:

carrot and ginger soup (for 3-4 people)

ingredients

  • 2 tbs vegetable oil of choice (i used canola, but using another oil would probably add a nice flavour)
  • 3 cm chunk of ginger, coarsely grated
  • 1 clove of garlic, chopped finely
  • 4 carrots, chopped small
  • 5 cups of water

method

  1. heat the oil in a large saucepan. add ginger and garlic and allow to cook for about a minute.
  2. add carrot and stir to coat them in the ginger mixture. add water.
  3. turn heat to medium-low and simmer for about 1 hour.
  4. when carrot is soft(ish), until it reaches your desired consistency.

hope you enjoy. sorry about the lack of pictures, just imagine a really violent orange coloured soup and you’ll be all set

love you ducklings 🙂

lentil soup

hello again,

sorry i haven’t posted in a while, schools just gone back. i’m in yr 11 now! (in australia that the second last year of school).

tonight i made lentil soup for dinner. as is often the case with me, i am inspired by recipes; i don’t follow them directly. tonight’s dinner was inspired by a recipe from tasty yummiesi made quite a few changes to it so i decided to post my version of the recipe, rather than just linking you to her’s.

lentil soup

ingredients

  • 3 cups lentils (i used 2 cups red lentils and 1 cup green, but you can use any combination)
  • 2 tbs canola oil (or other oil)
  • 2 tsp cumin seeds
  • 2 tsp ground turmeric
  • 2 tsp chili flakes
  • 2-3 cloves of garlic, chopped finely or crushed
  • 2 carrots, chopped into small pieces
  • 1 zucchini, chopped into small pieces
  • 8 cups water
  • 1 can of tomatoes
  • salt and pepper, to taste

method

  1. pour lentils into a small bowl and pour over enough boiling water to cover by about 5 cm. let soak for approximately 1 hour.
  2. heat oil in a large saucepan. add cumin, turmeric, chili flakes and garlic and cook for about 2 minutes. add more oil if necessary.
  3. add lentils (with whatever water there may be left in there) to saucepan. stir to coat lentils in spice mixture. add the 8 cups of water now.
  4. add carrot, zucchini, salt and pepper. cook for about 20 minutes on a medium high heat or until water has reduced. add tomatoes now and cook for about 5 more minutes.
  5. serve with toasted bread.

hope you enjoy!

lasagna with a whole heap of veggies… and you know, some meat for the carnivores

so tonight we had some extras over. a cousin (not max, but another one), an uncle and an aunt to be precise. i made lasagna. it’s a crowd pleaser, an oldy and a goody i suppose you might say (if … Continue reading