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    "One thing I do know is that I was blind and now I see." John 9:1-41
We're officially one of those families. The type with an extremely loud child that has to sit at the back of the church and go for frequent laps just to burn off energy. Remy's cute bird noises have turned into ear piercing screams. Like SCREAMING for joy at the top of her lungs. It's cute when we're at home, but not so much during a long and serious Catholic service. Then when I try to cover her mouth with my hand she licks me. Honestly, Geoff and I can't complain. We actually have to stifle our laughs. We were truly blessed with such an amazing girl. I prayed for her for such a long time, and my prayers were answered. And then some. 
Also, it is the anniversary weekend of her and her cousin's baptism (@abighousefull). What a special time of year. Always ready to help unload the dishwasher, clean dishes or not. More importantly, it's Friday!
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roasted red pepper and carrot dill soup.

redpepper+carrotsoupDSCN6039_2
DSCN6037_2carrot dill soup is basically my favorite soup of all time. with the sweetness of the carrots and a kick from the hot spices, i find it to be the perfect blend on my palate.

also, it is the best comfort food, even on a warm summer day!

initially, i was intending to make roasted leek and carrot dill soup. however, when our local grocery store did not have any leeks, i chose to substitute the leeks for peppers and add green onion.

sort of the best of all worlds? i think so. :-)

if you are a fan of making soup, then you must try this recipe at least once. get creative, and feel free to add any vegetable of your choice. given that i rarely measure any ingredients myself, you can add almost any spice until it tastes just right. 

roasted red pepper and carrot dill soup

1 bag of small carrots, chopped

1 red pepper, chopped

1 green onion, chopped

4 c vegetable stock

1/2 c cream

vegetable oil

dill

salt

pepper

chili powder (optional)

1. bring a large saucepan of water, salt, and carrots to a boil. cook until carrots are tender. drain the water and set aside.

2. add oil, red pepper, green onion, and salt to a large skillet. cook over medium heat until vegetables are soft and begin to brown, about 8 minutes. remove skillet from heat.

3. in a blender or food processor, add the carrots with the sautéed vegetables. now add your vegetable stock. puree.

4. return the pureed mixture to the large saucepan. heat over a medium-low temperature. add the cream, dill, salt, pepper, and chili powder. cook until heated through, then serve immediately.

DSCN6045bon appetite!

Sign-2013-5-18-12.20.12 

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