Those who know me, know I don't spend heaps of time in the kitchen preparing food. My idea of a killer side dish is a yellow pepper cut into strips - voila! But one thing I really enjoy is making soup, especially my favourite super-yummy carrot soup. It's a drawn-out, multi-step process though, so this time I thought I'd make a double batch and then freeze a bunch so I can have it whenever fancy strikes me.
First step is cutting onions, and I am pretty darn sensitive to those pesky sulfoxides! So my solution - wearing swim goggles while I chop!
Guess I'm going to need a bigger saute pan if I keep making double batches...
Look at all the carrots!
Boils, then cooks for 30 minutes. While cooking, I get to mark papers - multitasking joy! I also let the soup cool completely before I puree it, I found out the hard way that pureeing boiling hot soup is the opposite of fun.
Food processor working over time.
Last step, adding the almond milk (this is a completely vegan recipe)... then spooning some out into bags for the freezer.
Boo to cleaning up, the one part that's not that fun.
Bonus treat - cookies. Melt dark chocolate, organic peanut butter and a splash of almond milk. Stir in some steel-cut oats, form into blobs and stick in the fridge for 10 minutes.