Post-Thanksgiving exercise: getting a Xmas tree.
We’ve been in our house 3 years, but this is the first season with a tree! We had to do a lot of prep work for this ritual…
We went to 2 stores IN THE POURING RAIN to pick out the best tree, hauled it home, sawed off the trunk, and proceeded to rearrange the entire living room to accommodate said tree (oh yeah - this included dismantling my 4+ octave marimba yesterday & carefully transporting it to storage). Our house is soooooooo clean & orderly now! And for the next month we will inhale the deliciously fresh scent of Balsam Fir, that of my childhood memories.
Anyhow, all this work made us tired & hungry, so I quickly made a simple supper of soup & sides with just the contents of our fridge. I’m sharing the soup recipe with you.
Carrot Soup
In a large pot, saute the following in a little olive oil for about 5 minutes:
- 1 small yellow onion, diced
- 3 small leeks (or 2 medium; or 1 large)
- 2 t curry powder
- 1/4 t cayenne
Add:
- 1 lb. carrots, cut into 1/2” rounds
- 1 cup water
- 1 vegetarian bouillon cube (I use Rapunzel brand)
- 2 T nutritional yeast
Cook over medium flame until carrots are tender - about 15 minutes.
Remove from heat & let it cool a bit; then puree in a blender or food processor.
Put it back in the pot & add 1 1/2 cups almond milk. Heat on medium & stir until it is all yummy. Add fresh cracked pepper, to taste.
Let the soup stand out — serve with fresh bread & simple sides, such as apple & avocado slices.
