we are big soup eaters in this house and pretty much always have at least one form of soup in the fridge or on the stove any given time. my girls are both big lentil eaters, so we do a lot of that. lately i have been adding roasted squash to the broth. it sweetens up the soup and generally no one knows that it's there. i love being sneaky like that.
for awesomely easy and economical and delicious veggie broth, i learned the best trick ever from f pea's blog. i just keep all my clean veggie stems and peels and so on frozen in freezer bags until i have 4 or 5 bags and then i make a giant pot of stock. i love the no waste feeling, and the broth always tastes fantastic. in the past, i have bought veggies specifically for the task of producing stock; never again!
all of this about soup, and mostly i just wanted to share the soup that i made today, from these pretty purple carrots:
i chopped up two onions, 6 big carrots, and a few cloves of garlic. i mixed them in just olive oil to coat, and a little bit of honey, cumin, sea salt and pepper.
roasted, added to veggie stock, simmered, blended some in the blender, kind of mashed the rest with a potato masher. added a little fresh grated ginger. served with yogurt on top. yum.
the last picture doesn't show very well how pretty the purple color still is. the baby gobbled it up, and the big girl agreed that she'll try some later, so i am saying it was a success!