Garlic Carrot Soup

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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.