Garlic Carrot Soup


Remember this carrot soup from a few months ago? Well it’s back!

As I do with all of my soups, I froze a few portions of this when I made it back in October. For the first time, I froze a condensed version of the soup and reheated it on the stove with an equal amount of water. It worked really well and was actually easier to reheat with the added water. Honestly I wish I had made this soup the first time – it’s delicious! Made even more beautiful by the lovely new dishes my Mom bought me for Christmas – thanks, Mom!

Garlic Carrot Soup

Reheat or prepare carrot soup. Cook ¼ cup farro according to package directions. Slice a ciabatta roll in half. Slice a garlic clove in half and rub the cut side on the inside of the roll. Drizzle the roll with ½ teaspoon olive oil and a pinch of sea salt. Broil in the oven for about 5 minutes, checking frequently, until brown. Slice the garlic into thin slices and sauté in ½ teaspoon olive oil until brown. Top the soup with the farro, garlic chips, and cilantro and serve with the toasted ciabatta roll.

Yield: 1 serving. Serving size: 2 cups. Per Serving: $2.96, 487 calories, 9g fat, 93g carbs, 18g protein.

Carrot Soup


My first soup recipe on CLK is (drumroll, please)… Carrot Soup!

I had a little trouble with this one at first. My first version came out looking like baby food. Like I’ve said before, not everything you make is going to be pretty. Luckily, I figured out the right proportions of liquid to carrot so you won’t have to suffer through the same mistake.

This makes an absolutely enormous batch, so unless you’re planning to freeze half of it, I would suggest cutting the recipe in half. If you are planning to freeze some of it, leave out the 8 cups of water at first. This results in a concentrated (read, baby food) version which you can freeze in storage containers. When you reheat it, add 1 cup of water per cup of concentrated soup. This will save you space in your freezer and makes reheating the soup easier! 

Carrot Soup

Peel and chop 6 cups carrots (approximately 3 pounds) into 1 inch pieces. Dice 1 cup onion. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Sauté onions in oil for about 5 minutes or until translucent. Add carrots and sauté, stirring frequently, for about 5 minutes. Add 4 cups low-sodium chicken broth and 8 cups water. Cover and heat on high until boiling. Boil carrots for about 15 minutes or until soft. Add 1 can cannellini beans in the last 2 minutes of cooking. Remove from heat and blend until smooth. Add ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon garlic powder.

Yield: 8 servings. Serving size: 2 cups. Per Serving: $2.18, 283 calories, 3.5g fat, 57g carbs, 12g protein.

Broccoli Coleslaw


Labor Day is right around the corner, signaling the unofficial end of summer. I’m hoping for a few more weeks of warm weather but, given New England’s unpredictability, not holding my breath.

Naturally, this weekend is a time to reflect on the summer of 2013 and everything that made it great. We welcomed the Royal baby (as well as North West, daughter of Kimye), Sharknado happened (I still don’t understand why), and we survived the Boston heat wave. Personally, I ran a 5K with my coworkers, spent a lot of time with my family, and (finally) launched this blog.

The highlight of this summer was my family vacation on Cape Cod where this recipe made its first appearance. If you’re hosting or attending a Labor Day BBQ this weekend, add this to your menu! It’s a super healthy alternative to traditional coleslaw drenched in mayonnaise. If you find it too tart, play around with the proportions in the dressing – extra agave will make it sweeter and extra mayo will make it creamier (just keep the calorie count in mind).

Enjoy summer while it lasts!

Broccoli Coleslaw

Chop 2 heads broccoli (approximately 3.5 cups) and 2 cups red cabbage into thin pieces. In a large bowl, combine with 2 cups shredded carrot. In a small bowl, whisk together ½ cup apple cider vinegar, ½ tablespoon mayonnaise, 1 teaspoon agave nectar, 1 teaspoon lemon zest, ½ teaspoon salt, and ½ teaspoon black pepper. Add to the vegetables and toss to combine. Refrigerate for at least 30 minutes before serving.

Yield: 4 servings. Serving size: 1 cup. Per Serving: $2.01, 71 calories, 1.5g fat, 12.5g carbs, 3g protein.