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Part 3 of iTwixie's Vegetable Challenge: The Empty Bowl
March 19, 2012
0

 

Empty Bowl Carrot Soup (sent in by nerw)

You will need:

  • 2 Tablespoons (30ml) butter
  • 1 onion, chopped
  • 3 cups (750ml) peeled, coarsely shredded carrots
  • 1/4 teaspoon (1ml) turmeric (if you have it)
  • 4 cups (1L) vegetable broth
  • 1/2 teaspoon (2 ml) Italian seasoning (or dried oregano, thyme, basil)
  • 1 cup (250ml) corn kernels (fresh, frozen, or canned)

Then you will:

  1. Melt the butter in a large saucepan and saute the chopped onion over medium heat until softened – about 5 minutes.
  2. Add the shredded carrots and the turmeric, and cook, stirring, until wilted (the turmeric will give the soup a super-bright yellow color, but if you don’t have any, just leave it out).
  3. Add the vegetable broth and Italian seasoning, bring to a boil, and simmer for 10 minutes.
  4. Add the corn, and cook for another 5 minutes or so.
  5. Taste and adjust the seasoning with salt and pepper, if you think it is necessary.

Makes 6 to 8 servings.

Nutrition: This is a great source of Vitamin A and fiber. Special thanks to nerw for starting this challenge!

 

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