Tasty Tuesday

Simple. Simple. Simple. That’s how I like to keep my weekdays! Here is another great Easy Weeknight Meal to throw into your 2-week rotation! I received this recipe at my bridal shower several years ago. Everyone was asked to bring a recipe card filled out with their favorite recipe. I treasure these recipes! When I glanced over the following recipe, I wasn’t sure what to think. Initially, I thought it sounded odd. But, as a newlywed, I became daring with trying new recipes. This one was a major score, being surprisingly fragrant and devilishly delicious. It’s a soup, perfect for these chilly nights that are now upon us! For you parents out there, it’s also a great way to get some veggies into those kiddos of yours!

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Ginger Carrot Soup

• 1 Cup Chopped Onion
• 1/4 Cup Butter or Margarine
• 4 1/2 Cups Chopped Carrots
• 1 Large Potato, peeled and cubed
• 2 (14.5 oz) cans low sodium Chicken Broth
• 2 tsp Ground Ginger
• 2 Cups Evaporated Skim Milk
• 2 tsp Crushed Dried Rosemary
• 1/2 tsp salt
• 1/8 tsp pepper

1) Saute Butter and Onion until tender in a large pot

2) Add Carrots, Potato, Broth and Ginger

3) Cover and cook over medium heat until vegetables are tender (20-30 minutes)

4) Puree in small batches with a blender or food processor until smooth (*I use a hand blender, and blend directly in the pot. WAY easier!)

5) Return soup to pot on stove.

6) Add evaporated milk, rosemary, salt and pepper.

7) Heat through, serve and enjoy!

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Despite your initial thoughts, give it a try. You will be surprised! Do all the chopping (ie: prep work) the night before, so all you have to do is saute, simmer and puree! Better yet, make the entire soup the night (or weekend) before: the soup tastes even better when the flavors have time to mingle, and thickens up nicely.

Make sure to serve this with crusty bread and a simple side salad!

Have a great week!
Read more about Steph’s life and recipes at her blog, Confessions of a Stay-at-Home Mom.