recipe: carrot dill soup

I originally made a similar recipe years ago when I was working at a cafe and the chef was known for his amazing Carrot Soup. Then when I was needing a Easter-inspired recipe for the magazine that I write for, I thought what food is more fitting than carrots? I just had to recreate this soup, this time with a vegan twist.

This recipe is dairy-free, but it doesn’t have to be! Simply substitute milk products for the almond milk. It is an easy and versatile soup.

Carrot Dill Soup

Ingredients:

4 tbsp oil, any kind
3 cloves garlic, chopped
1/2 yellow onion, chopped
8 large carrots, peeled and chopped
3 1/2 cups vegetable stock
1 cup almond milk
2 tbsp fresh dill (or 2 tsp dried dill)

Steps:

1. In a large pot, heat oil over medium. Add garlic and onions, and cook for 5 minutes or so. Meanwhile, prepare the carrots. Throw them in as well. Finally, add the vegetable stock, almond milk, and dill to the pot. Continue to cook over medium heat for another 25-30 minutes.

2. Once the vegetables are cooked through, remove from heat and let cool slightly. Blend the soup in a food processor or blender. Serve immediately as is, or top with sour cream and dill. Can be refrigerated up to a few days or frozen up to 3 months.

Emory

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recipe: lovely marble cupcakes

This Valentine’s Day, I have prepared three separate recipes that can be combined into one delicious meal for you and your loved one(s)! They are the deeply red and delicious Borscht Soup, healthy Soda Heart Bread, and these lovely and sweet Marble Cupcakes.

You can choose to make all three, or only two, or just one. Or none. ;-)))

Regardless, each recipe is packed full of flavour, warmth, and of course, love. Happy Valentine’s Day!

Lovely Marble Cupcakes

Makes 12

Ingredients:

(For the cupcakes)

1 cup butter, room temperature
1 cup granulated sugar
2 egg whites
1 tsp vanilla extract
1/2 tsp lemon juice
1 cup all-purpose flour
1/2 tsp baking powder
1 tbsp unsweetened cocoa powder
1 tbsp milk

(For the frosting)

1 1/2 cups icing sugar
2 tbsp butter
1/2 tsp vanilla extract
1/2 tsp lemon juice
6 tbsp milk (more or less, depending on desired consistency)
Sprinkles, optional

Steps:

1. Preheat oven to 350°F and line 12 muffin cups with liners. In a medium bowl, beat together the butter, sugar, and egg whites until they are smooth and fluffy. Add the vanilla extract and lemon juice. Sift in the flour, then add the baking powder, stirring until completely combined. Set aside.

2. In another bowl, mix the cocoa powder and milk together. Then fold in half of the cupcake batter, stirring until it becomes a smooth chocolatey mixture. 

3. Using a teaspoon, add a heaping spoonful of vanilla batter to each muffin cup. Use another spoon for the chocolate, and repeat until all of the batter is gone and all of the cups are even. (They should be nearly half full.) Take a toothpick and swirl each cup around a couple of times. Then place in oven and bake for approximately 20 minutes or until a toothpick comes out clean.

4. Meanwhile, prepare the icing. Once the muffins have cooled, spread icing over each one. Using a cake decorating kit will yield the prettiest results. Top with sprinkles, if so desired! Finish off your Valentine’s Day- or any- meal with these beautiful, lovely cupcakes!

<3<3

Emory

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winter children

Even though the weather is cold, we still make a point of spending either the morning or afternoon outdoors. Because Remy and Wilder are not yet in school, staying indoors all day long is enough to make us all go crazy. We all feel better (and much more tired) after getting some Vitamin D!

The other day when we were at the park, I was trying to convince them to go back home so that I could start lunch. Remy turned to me and said, “but we are winter kids, mum. We don’t need to go inside. We are warm enough out here.” It was so sweet and innocent and I was really proud of her for saying that. I think that it was about -20C that morning and we had already been out for over an hour, but the cold wasn’t phasing her. If only I had the same ability to always look at life through rose coloured glasses.

This morning we decided to stay home and go sledding on our little hill. We worked on our snow fort and played pirates on the jungle gym. It was just below zero that morning (which is incredibly warm for the end of December), so the cats were sunning themselves on the deck. That is, when they weren’t eating compost with our dogs.

This is just a regular thing that we do everyday and I probably take for granted at times. I wanted to document it at least once, because they won’t be this young forever. I feel lucky to live where we do and with our winter children.

Emory

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happy birthday, husband

Tomorrow is Geoffrey’s birthday.

What a year we had. I struggled for most of it with health anxiety, and you remained my rock. You never once showed me that you were worried alongside me, and you seemed to understand when my mood would swing because of it.

When work slowed down and you were laid off as a result, you transferred to a different city that day and picked up right where you left off. You continue to work day and night for us, and *rarely* complain. ;-)))

You completed every project I asked for, and indulged me when I brought home 5 new cats and kittens.

Here you are with your little girl who has you wrapped around her little finger. We all love you so much!!

Happy birthday, Geo!

<3<3

Em

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recipe: borscht soup

Helllllllloooooooooooooo 2021!! I am SO happy to see you!

I always like to begin the new year with a healthy recipe post. I don’t know why- maybe to set the tone for a year of hopefully good health. Regardless, this one will be no different.

Here is a delicious recipe that is a bit of a different take on traditional borscht soup, all the while keeping you warm on those cool winter days. 

Borscht Soup

Ingredients:

4 tbsp oil
3 cloves garlic, minced
1 medium onion, chopped
3 tbsp tomato paste
3 medium beets, peeled and chopped with gloves
3 medium potatoes, any kind, peeled and chopped into 1” cubes
2 large carrots, peeled and chopped
1 head celery, chopped
8 cups water
2 vegetable stock cubes
3 tsp dill, freshly chopped or dried
1 tsp ground thyme
1 tsp salt
1/2 tsp pepper

Steps:

1. In a large saucepan, heat the oil, garlic, onion, and tomato paste over medium-low for 10 minutes. Then chop and add the beets, potatoes, carrots, and celery one at a time. Once all combined, pour in the water. Top off with the vegetable stock cubes, dill, thyme, salt, and pepper. 

2. Cook over medium-high heat for approximately 15 minutes, or until all of the vegetables have softened. Then remove from heat. Serve warm and fresh within a day or two. Or, freeze and thaw the night before serving. Enjoy!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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