CYO: Carrot Soup and Almond Pulp Crackers



 We had lots to do this month and I forgot all about the food in my fridge! This weeks blog was a challenge to use what we already had around the house to create my version of a recipe used in class. 

It includes:

  • 4c carrots (roasted)
  • 1.5 cups milk ( I choose to make almond milk )
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 Tbl olive oil 
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup veggie stock

I soaked almonds overnight and made milk. This is a great way to keep the recipe vegan while also incorporating a plant based milks that provides excellent sources for healthy fats, vitamin E and calcium.

I roasted the carrots and sweat the veggies, and combined in my cast iron pan. Next was flavoring balancing and immersion blending!

Once finished, I garnished with purple hyacinth (from my garden), sunflower seeds our amazing broccoli sprouts- which provides Sulphoraphane, which is an anti-cancer phytochemical.  

Our version of Carrot Soup!

We also made Almond pulp crackers with the left over pulp. We used:

1 cup of almond pulp

1 Tbl flax

3 Tbl olive oil

1 Tbl salt-free seasoning

1/4 tsp salt

Once combined, I rolled it out between 2 pieces of parchment paper and baked at 350 for 15 min. 



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