One of my students asked me today on the way to the buses, “Mrs. Washburne, what are you going to make for dinner tonight?” That’s when my mind started racing. What am I going to make for dinner? This question reminded me of the fact that last night Jeff picked up Chipotle because the cupboards were basically bare. I’ve been working so much lately that our family’s grocery shopping didn’t get done this weekend. As soon as I got home, I surveyed the fridge, found a large bag of carrots and two lovely red peppers, and the idea of Curried Carrot Soup came to me. Pressed for time, I ran all the veggies through the grater on the food processor and had the soup simmering in less than ten minutes.
To save time I even cut corners on the grilled cheese and made them open-faced under the broiler. The trick for that is to toast both sides of the bread under the broiler and then put the cheese on for a quick melt. This is a really nice way to make lots of cheese toasties, but keep a close eye on them or they will burn quickly! Dinner was ready to eat in less than twenty minutes. Now I am just waiting for the boys to come home to eat it!
Ingredients:
- 2 Tbs. olive oil
- 1 large onion, thinly slice in half-rounds
- 3 cloves garlic, minced
- 6 large carrots, peeled and grated
- 2 red peppers, grated
- water to cover veggies
- 1 Tbs. ground cumin
- 1 Tbs. salt
- 1 Tbs. curry powder
- dry roasted pistachios to top (optional)
Directions: Saute the onions in the oil until translucent then add the minced garlic. Once the garlic gives off its’ aroma, add the grated carrots and cover them with water. Add the spices and bring the soup to a slow boil. Add the peppers at the very end when the carrots are tender. Top with toasted pistachios and enjoy!
Vegetarian Perspective 