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Stone Soup Fable - Let’s create a feast so we can dine together at the table.

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Stone Soup Fable - Let’s create a feast so we can dine together at the table.

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Moral: By working together- with everyone contributing what they can- a greater good is achieved.

Purpose Of This Activity: This mindful activity provides an opportunity for each attendee to “pause, think and share”, in a creative and fun way- a favorite recipe. Let’s create a feast so we can dine together at the table.

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Welcome to our group Padlet page! Please provide the following information in your own creative space on the page.

·         The recipe

·         A quick personalized blurb; and

·         Share your recipe of choice (provide a link, share an image and audio or share a video).

To Submission: Once on the padlet page double click anywhere to open a text box (your creative space) and type your first name and last name initial (e.g., Dahlia T. for Dahlia Henry-Tett) as the title. Then provide the requested information.  On the upper right corner of the creative space, you'll find an icon to edit your post. After you finish your post, click outside your creative space and your post will be saved automatically. To get you started, a sample has been provided. There is no wrong answer, so have fun with this activity and enjoy this mindful moment!

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This always looks and tastes amazing. It is my favorite delivery for anyone who had a new baby or is recovering from surgery, because it's easy to keep in the fridge and great for those early mornings too.

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Never has there been such an impressive way to serve scrambled eggs! The cream cheese keeps the eggs moist inside a golden crust.

Ingredients

4 ounces cream cheese

1/2 cup milk

8 eggs, divided

1/4 teaspoon salt

Dash ground black pepper

1/4 cup red bell pepper, chopped

2 tablespoons sliced green onions with tops

1 teaspoon butter or margarine

2 packages (8 ounces each) refrigerated crescent rolls

1/4 pound thinly sliced deli ham

1/2 cup (2 ounces) shredded cheddar cheese

Directions

1. Preheat oven to 375º F. Place cream cheese and milk in Classic Batter Bowl. Microwave on HIGH 1 minute. Whisk until smooth using Stainless Whisk. Separate 1 egg using Egg Separator; reserve egg white. Add the yolk and remaining 7 eggs, salt and black pepper to Batter Bowl; whisk to combine.

2. Chop bell pepper using Food Chopper. Add bell pepper and onions to egg mixture. Melt butter in Executive (10-in.) Saute Pan (do not use stainless cookware) over medium-low heat. Add egg mixture; cook, stirring occasionally, until eggs are set but still moist. Remove pan from heat.

3. Unroll 1 package of crescent dough; do not separate. Arrange longest side of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On longest sides of Baking Stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using Paring Knife (there will be 6 inches in the center for the filling). Arrange ham evenly over middle of dough. Spoon eggs over ham. Shred cheddar cheese over eggs using Rotary Grater.

4. To braid, lift strips of dough across filling to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Brush lightly beaten egg white over dough using Chef's Silicone Basting Brush. Bake 25-28 minutes or until deep golden brown. Cut into slices with Slice 'N Serve®.

Nutrients per serving:

Calories 310, Fat 21 g, Sodium 820 mg, Dietary Fiber less than 1 g

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Never has there been such an impressive way to serve scrambled eggs! The cream cheese keeps the eggs moist inside a golden crust.

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Tasty + easy.

Ingredients:
-1 8oz. cans of diced tomatoes
-1 8oz. can crushed tomatoes
-1 or 2 8oz. can(s) of pinto beans
-1 8oz. can of kidney beans
-1 8oz. can of black beans
-1 8oz. can of chickpeas
-1 8oz. can of corn
-1 onion, diced (white or yellow work best)
-1 red, green or yellow pepper, diced
-1 jalapeño, diced (if you're extra spicy)
-Chili seasoning

To make the chili seasoning:
-1 Tbsp chili powder

-1 tsp cumin

-¼ tsp cayenne pepper

-¼ tsp garlic powder
-½ tsp onion powder

-1 tsp salt
- ½ tsp pepper

Directions:
Just dump everything into the crock pot and mix well. Set it on low for 6 hours or high for 3 hours if you're short on time. Serve it with cheese if you're feeling fancy. Double the batch for lunch leftovers.

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Tahari is a well-liked Pakistani dish as a main course with average effort for homemade on any occasion. Always great to have in all seasons. Must try this Tahari Recipe.

Course: Main Course Cuisine: Pakistani Servings: 6

Ingredients

500 gm long grain rice

3/4 cup oil

1/2 cup brown onion

1 tsp garlic paste

2 potatoes cut into cubes

1 cup green peas

2 carrots cut into cubes

2 tomatoes thinly sliced

1/2 cup plain yogurt

1 tbsp whole spice

1 tsp red chili powder

1/2 tsp turmeric powder

2 tsp salt

Cooking Method

1. Rinse rice with few changes of water and soak for 30 minutes.

2. Heat oil in a deep skillet over medium heat.

3. Add whole spices, brown onions, garlic paste.

4. Cook for 1 minute then add ¼ cup water.

5. Add chili powder, salt, turmeric powder, yogurt.

6. Cook for 5 minutes then add potatoes, carrots and green peas.

7. Cook for 10 minutes.

8. Add 1 cup water.

9. Cover with a lid; cook until vegetables half done.

10. Add rice with 2 cups of water.

11. Cover and Cook for 10 minutes or until water nearly dry.

12. Add green chilies and tomatoes on top.

13. Simmer for 5 minutes or until done.

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I make these every other week.

|  | Spinach Feta Turkey Burgers |  |  | These LEAN juicy turkey burgers are loaded with oats, spinach, egg whites, and feta cheese.Servings | Prep Time
6 burgers | 7 minutes | Cook Time
8 minutes

Ingredients

1 pound ground turkey

1 cup oats

2 egg whites

10 ounces frozen spinach thawed, chopped, drained

1 cup feta cheese crumbled

1 tsp dried minced onion or finely chopped onion

1/2 tsp garlic powder

1/4 tsp black pepper

1 pinch salt

Instructions

1. Thaw and thoroughly drain spinach. The best method I've found is wringing it out by hand.

2. Add all ingredients into a large mixing bowl. Combine with your hands. Do not over mix.

3. Form into 6 patties. Preheat kitchen griddle to medium heat and spray with non stick spray. If grilling, oil grill grate and bring to medium high heat.

4. Heat burgers 8 minutes in griddler, or 4 minutes per side on the grill.

5. Serve warm on a toasted whole wheat bun.

Recipe Notes

If you want to freeze a couple of these burgers for later, it's easy. Form all the meat into raw patties, then wrap the burgers you want to freeze in plastic wrap. Add the wrapped burgers into a large ziplock baggie and freeze for up to 4 months. When you're ready to eat, thaw in the fridge then cook as you would normally.

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INGREDIENTS

Extra-virgin olive oil, for baking dish

2 c. white rice, rinsed well and drained

1 large onion, chopped

2 c. low-sodium chicken broth

2 (10.5-oz.) cans cream of mushroom soup

Kosher salt

Freshly ground black pepper

4 large bone-in, skin-on chicken thighs (about 2 lb.)

2 tbsp. melted butter

2 tsp. fresh thyme

1 clove garlic, finely minced

1 tbsp. Freshly chopped parsley, for garnish

DIRECTIONS

1. Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.

2. Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.

3. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.

4. Garnish with parsley before serving.

This is a literal dump 'n bake recipe: You put the uncooked rice and onion, broth, and cream of mushroom soup into a casserole dish and then top with the chicken thighs.

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Great for brunch or lunch on your patio. I have also used swiss cheese and mushrooms.

Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen

chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Step 2

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
Step 3

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Pour into prepared pie pan.
Step 4

Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

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This is an easy challah bread. It can be made in your bread machine if you have one, and you can knead the dough using a stand mixer if you have one.
Ingredients

3⁄4 cup milk (room temp, any type - I like whole for the flavor, but I’ve used skim, and it turned out fine)
2 tbsp honey
1 packet yeast (or 2 1⁄4 teaspoons if you use the jar)

3 eggs (room temp) - 2 for dough, one for egg wash
1⁄4 cup sugar
3 tablespoons butter (room temp) plus some extra to grease your hands and the bowl

1 tsp salt
3 cups bread or all-purpose flour (do not use cake or pastry flour. Unbleached is best, but you can use bleached if that’s what you have.)
sesame seeds (optional)

Tools Needed

Large bowl

Measuring cups and spoons

Whisk or large spoon

Cookie/Baking sheet

Parchment paper (optional)

Pastry or clean paintbrush for the egg wash (optional – you can use a spoon)

Digital food thermometer (optional)

Stand mixer or bread machine (optional – we will hand knead)

Challah Instructions
1. When you wake up, take the eggs, milk, and butter out of the fridge and put them on the counter to bring them to room temperature.

2. Warm the milk to 100-110 degrees, and the milk, honey, and yeast together. Let sit about 10 minutes. You will see the yeast “bloom.”

3. Add the eggs, sugar, and butter, and mix.

4. Add the salt and 1.5 cups of the flour, and mix. Add the rest of the flour slowly, stirring with the spoon until it gets too hard to stir.

5. Before you start using your hands to knead, fill a pot with water, and put it on the stove to boil. We will use this to create a warm, humid environment in the oven for the bread to rise.

6. Wet your hands a little or put a little butter on them to prevent sticking, and turn the dough out onto a lightly floured counter. Knead by using the heels of your hands (not your fingertips) for 8-10 minutes.  Add tiny bits (½ teaspoon) of flour to the counter if it is sticking. Kneading makes it smooth - not more flour!! As you knead, you will feel the dough become smooth and elastic, not sticky, and it should feel like your earlobe when it’s ready.

7.Lightly butter your bowl (or a fresh one) and put the rounded dough in.

8. Cover with a towel and place in the oven. Put the hot water on the rack below it and close the oven door to create higher humidity and heat (78 degrees is ideal.) Don’t turn on the oven! Let rise for an hour.

9. De-gas the dough by gently pressing with your knuckles. Fold it into itself a few times, round it out, cover, and place back in the oven with the light on for another hour or until it about doubles in size.

10. Divide the dough into three pieces and roll each piece out into a 14-16 inch strand. If it won’t extend, roll, let it rest for 5 minutes, and roll again.

11. Line up the three strands. Attach them at the top by squeezing the dough and rolling it under itself. Braid down. Make sure to put a little tension into the braid. You can lightly shape the strands as you go, so they’re fairly uniform. Connect at the bottom by squeezing the dough and rolling it under the braid.

12. Cover with a towel and let rise for 45 minutes.

13. Crack the last egg into a bowl, add a teaspoon of water, and whisk. Use a brush or spoon to paint the egg onto the bread. Sprinkle sesame seeds on if desired.

14. Bake at 350 for 20 minutes. Remove from oven and paint egg wash where the bread has expanded and looks white. Return to the oven for about 20 more minutes.

15. Cool on a rack and then enjoy!

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This is a delicious lunch! I often use just lime juice on it instead of the dressing the recipe calls for.

Ingredients

1 1/2 cups dry spelt

4 1/2 cups water

1 can (15.5oz) navy beans or chick peas, drained and rinsed

1 package (12oz) cherry tomatoes, quartered or halved

1 cucumber, finely cubed

1/4 cup chopped parsley

1/4 cup chopped fresh chives

Salt and pepper to taste

feta cheese to taste

Dressing (I usually like just fresh lime juice squeezed over the salad)

1/3 cup extra-virgin olive oil

2 Tbsp Balsamic Vinegar

Salt and pepper to taste

Instructions

In a medium saucepan, over medium high heat, cook the spelt grains, a pinch of salt and the water until it boils. Reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour or until the spelt is tender. Drain, transfer to a large bowl and set it aside to cool. You could also add a dash of olive oil for flavor.

Once the spelt is cool, add the navy beans, the tomatoes, the cucumber and the herbs and toss to combine.

In a separate bowl, combine the balsamic vinegar, the salt and pepper and the olive oil. Whisk until emulsified.

When ready to serve, pour the dressing over the salad and toss to coat. Add some feta cheese to taste, and enjoy!

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Monica C. Chocolate Applesauce Raisin Cake

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Monica C. Chocolate Applesauce Raisin Cake

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Ingredients:

2 cups sifted all-purpose flour

3 tbsp. cocoa

3/4 tsp. salt

1 1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp soda

1/2 tsp baking powder

1/2 cup shortening (crisco)

1 1/2 cups sugar

2 eggs

2 cups applesauce

1 cup raisins or snipped dates

3/4 cup chopped walnuts (optional)

Preheat oven to 350

Grease and flour baking pan (bundt preferred).

In large bowl, sift together (mix) dry ingredients with fruit and nuts.

Use mixer to cream shortening and sugar, then add eggs one at a time, alternate adding 1/2 of the dry ingredients and 1/2 of the applesauce until all have been added.  Mix just till blended.

Bake 50 minutes - or until top springs upon touch or knife comes out clean.

Cool

Optional:  Dust with powdered sugar - or glaze with mixture of 1 cup powdered sugar and 2 tablespoons milk (add milk/powdered sugar until you have desired consistency for glaze).

I like it plain!

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Yields 6 servings (2 tbsp each)

1 cup mayo
1 tsp white vinegar
1 tsp worcestershire sauce
1 tsp dijon mustard
1 1/4 tsp anchovy paste
1/4 tsp salt
1 tbsp lemon juice
1 clove garlic, minced
1/4 cup grated parmesan cheese (or nutritional yeast)

Whisk together mayo, vinegar, mustard, worcestershire and lemon juice in a bowl until smooth. Stir in anchovy paste, garlic, and salt. Add parmesan cheese and blend. Toss with lettuce, your favorite protein, shredded parmesan, croutons, and serve cold!

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1/4 cup all-purpose flour

2 Tbsp unsalted butter

2 Tbsp packed light brown sugar

Scant 1 Tbsp granulated sugar

Pinch of salt

1 tsp milk, then more as needed

1/8 tsp vanilla extract

2 Tbsp mini chocolate chips

Mix together the butter, sugars, vanilla, and salt. Then add the flour (it will be a dry mix). Once the flour is added splash in a little bit of milk until it is a doughy consistencey. Then mix in chocolate chips. Tah-dah you are done. Split it up for two servings or eat the whole thing without judgement.

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1 bag of spinach (this makes about 2 servings)

Red onion, sliced (optional)

2-3 garlic cloves minced

Olive oil

Juice of ½ lemon

Lemon pepper seasoning or seasoning of your choice

Heat oil and add onion. Cook onion until it is softened.  Then add minced garlic and spinach.  Once spinach has cooked down, add the juice of the lemon and seasoning of choice.

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Salmon fillets (2-4)

For the spice rub (Note-these measurements are no exact but a starting point.  May need to add or subtract based on taste and amount of salmon cooking):

Mix-

1 tsp Salt

1 tsp Pepper

½ tspCumin

1-2 Tbsp Coconut Palm Sugar or brown sugar works too

¼ tsp Dry mustard

Cinnamon (just a pinch and is optional)

Rub spice liberally on to Salmon

Heat olive oil (approx 1-2 Tbsp) in oven safe pan.

Once heated, place salmon rub side down into skillet and cook on each side about 2 minutes.

Once flipped and seared, remove from stove and place in  350 degree oven for at least 10 minutes

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Teresa B.: Finnish Salmon Soup (Lohikeitto)

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Teresa B.: Finnish Salmon Soup (Lohikeitto)

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Finnish Salmon Soup, or Lohikeitto, is a simple Nordic salmon chowder and a comforting 30 minute meal made with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill!

This traditional salmon soup is a favorite right now

I'm obsessed with this healthy Finnish soup (in Sweden the soup is called Laxsoppa, in Norway, Fiskesuppe.) It's utterly simple and so satisfying ~ made with fresh salmon, chunky potatoes, carrots, and leeks. The flavors are unpretentious and clean, with a traditional dill infused broth touched with allspice. I make it in the spring, of course, when wild salmon is in season, but it's become one of my favorite winter meals, too. It's healthy comfort food.

What you'll need:

skin-on salmon ~ wild is best both for flavor and nutritional value. For convenience you can buy it frozen, there's no loss of nutrients.

leek ~ this gives a nice mild onion flavor and adds color to the soup.

potatoes ~ any type you like: russet potatoes will soften and melt into the soup, while waxy potatoes will remain firmer.

carrots

fresh dill

cream ~ you can lighten up with half and half

butter

allspice ~ unexpected to Americans but wonderful!

The key to a great fish soup is the stock

There's only one hitch to making a great fish soup, and that's the stock. Most of us don't have fabulous fresh fish stock in the fridge, and canned stock isn't the greatest quality, so we need to get creative.

My homemade fish stock hack

I've come up with a way to make a pretty good fish stock substitute and it starts with buying salmon with the skin on. I remove it and simmer it in water to make a quick broth. A quick strain and it's ready to use. The flavor gets even better the next day after the flavors have had a chance to develop.

We love salmon and eat it more than any other type of fish. Did you know that salmon is one of the best sources of vitamin D?

I make my rainbow salmon skewers all the time because they literally take about 15 minutes to throw together. We eat them with couscous or salad.

Another favorite salmon meal is salmon and zucchini burgers, I serve the warm burgers over a fresh green salad ~ heaven!

When I'm feeling the need for some hearty comfort food, I turn to my salmon coconut curry or creamy lemon dill salmon, both are family favorites.

" Finnish approved! I was born and raised in Finland and I was raised on this. I grew up cooking a recipe very similar to this salmon soup in school. This is great and authentic Finnish Salmon soup." ~Joonas

Finnish Salmon Soup - Lohikeitto

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food! My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog.

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Finnish Salmon Soup, or Lohikeitto, is a simple Nordic salmon chowder and a comforting 30 minute meal made with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill! I'm obsessed with this healthy Finnish soup (in Sweden the soup is called Laxsoppa, in Norway, Fiskesuppe.)

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Ingredients:
1/4 cup butter
1 cup sifted slow ground southern cornmeal
3 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
2 eggs
1 cup milk
1 teaspoon baking powder
2 cups boiling water

Preheat oven to 400 degrees
Place butter in 8 by 8 baking dish (place in oven to melt and leave pan in hot oven)
While melting quickly mix ingredients:
Mix dry ingredients in large bowl (heat resistent bowl)
Add 2 cups boiling water and stir until thick
Add 1 cup milk
Beat in 2 eggs and quickly add 1 tsp. baking powder
Pour into (hot) baking dish  and bake 30 minutes

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Padlet Sample Submission: 3-Ingredient Peanut Butter Cookies  Shared by Dahlia T.

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Padlet Sample Submission: 3-Ingredient Peanut Butter Cookies  Shared by Dahlia T.

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Yum,Yum peanut butter!

This tasty recipe can be modified to suit your preferences:
- brown sugar instead of white for chewiness
- a smattering of sea salt on the top for saltiness

Did I mention they're gluten and dairy-free? Enjoy and share!

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Whip up these scrumptious 3-Ingredient Peanut Butter Cookies in a snap! With just peanut butter, sugar, and an egg, you'll have a delightful treat that's perfect for satisfying your sweet tooth.

Ingredients

for 25 cookies

1 cup peanut butter (240 g)

½ cup sugar (100 g)

1 egg

Nutrition Info

View Info

Calories 81

Fat 5g

Carbs 5g

Fiber 0g

Sugar 3g

Protein 2g

Estimated values based on one serving size.

Preparation

1. Preheat oven to 350ºF (180ºC).

2. In a large bowl, mix together the peanut butter, sugar, and egg.

3. Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.

4. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.

5. Bake for 8-10 minutes or until the bottom of the cookies are golden brown.

6. Remove from baking sheet and cool.

7. Enjoy!

8. Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here

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3 Ingredient Peanut Butter Cookies Recipe by Tasty

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Whip up these scrumptious 3-Ingredient Peanut Butter Cookies in a snap! With just peanut butter, sugar, and an egg, you'll have a delightful treat that's perfect for satisfying your sweet tooth.

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Padlet Sample Submission: Carrot and Ginger Soup Shared by Dahlia T.

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Padlet Sample Submission: Carrot and Ginger Soup Shared by Dahlia T.

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Who can resist a nice cup of soup?
This soup is velvety smooth, buttery, and deliciously simple. It does use a lot of carrots. so if have carrots left over after making this soup, whip up a batch of carrot fries. Your welcome!

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This Carrot Ginger Soup is velvety smooth and PACKED with healthy ingredients and can be served hot or cold, so it's perfect any time of year!
There's a whole pound and a half of carrots in this recipe, with only four servings. That may seem like almost too many carrots per serving, but when they are cooked to smithereens and pureed to a silky smooth texture, it's easy to eat a ton of this super healthy veggie.

And if you still have a ton of carrots after making this soup, whip up a batch of carrot fries and thank me later.

The carrots' natural sweetness is enhanced by cooking, and they pair so well with fresh minced ginger, brown butter, and just a teeny bit of orange zest. This soup is velvety smooth, buttery, and deliciously simple.

And carrots are SO cheap, making this soup very budget-friendly!

In this post, I'll explain how to get the best sweet flavor, the easiest way to get a velvety smooth texture, and how to make it vegan, vegetarian, whole30, or paleo compliant.

Tips for enhancing the soup's flavor

There are three tips for getting the BEST flavor out of this carrot ginger soup.

1. Peel the carrots. I'm not usually one for peeling anything (potatoes included), and I often leave skins of veggies on. But I do recommend it for this soup. Why? The peels will impart a slightly bitter taste to the soup. This is usually fine in a heavier recipe like beef stew, but I love the pure, light taste of this soup. You can skip peeling if you want, but make sure to give the carrots a good scrub with a vegetable brush before cooking.

2. Brown the butter. Before adding the onions, heat the butter until it begins to turn brown and foam. When butter browns, the dairy particles toast a bit, imparting an earthy flavor that goes so well with the sweet carrots and adds richness to the soup. But be careful- once it turns brown, add the onions immediately to stop the browning process (otherwise, it may burn). Again, you can skip this if you're pressed for time or just don't feel like it.

3. Mince the ginger with a microplane zester. After you peel the ginger (using a vegetable peeler or just the back of a spoon), use a microplane zester to get a very fine mince. This will help the flavor distribute into every inch of the soup. You'll need it for the orange zest anyway, so you won't be creating more dishes! :-)

How to make the carrot ginger soup velvety smooth

The trick to getting a smooth texture to the soup is to puree it. And the easiest way to puree it is directly in the pot with an immersion blender.

An immersion blender, otherwise known as a stick blender, just submerges right into the soup pot to puree, rather than having to lug a huge appliance out (and thus clean said appliance). It's one of my most loved kitchen gadgets.

In order to get a very smooth result, I recommend holding the blender at a slight angle from the bottom of the pot. If this causes it to splatter, just tilt the pot so the soup is deeper where the blender is. This will speed up the blending process and make sure every morsel gets pureed for the smoothest, creamiest consistency.

If you don't have an immersion blender, you can also use a standing blender in batches.

And if you want a REALLY smooth soup, you can pass it through a mesh sieve after blending. I always skip this part, because I don't feel like it's worth the time, but no judgement if you want to be an overachiever :-)

I DO use the mesh sieve technique in this roasted red pepper and tomato soup - it makes a bigger difference if you are using a vegetable with seeds and thicker skin, like tomatoes.

How to modify this carrot ginger soup

To make this carrot ginger soup vegetarian, make sure to use vegetable stock or water in place of the chicken stock.

For a vegan option, substitute the butter with two tablespoons of extra-virgin olive oil and skip the browning process.

To make it paleo/whole30 compliant (and thus dairy-free), just use two tablespoons of extra-virgin olive oil or ghee in place of the butter and skip the browning process.

Other pureed soup recipes:

Love soup? Check out all my soup recipes!

Did you make this Hot or Cold Carrot Ginger Soup? Please comment below and !

Carrot Ginger Soup (served cold or hot)

Click the stars to rate!
This post originally appeared on Bowl of Delicious in June, 2016. It has been updated with new photos, clearer instructions, and slight recipe modifications.

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This Carrot Ginger Soup is velvety smooth and PACKED with healthy ingredients and can be served hot or cold, so it's perfect any time of year! There's a whole pound and a half of carrots in this recipe, with only four servings.