Tag Archives: vegetarian

Carrot Ginger Soup

29 Mar

My boyfriend raves that this is his favorite soup so far! It might be because it’s made with coconut milk, which is pretty decadent. I like to make this soup in a slow cooker because it’s easy, but you can also sautée the vegetables and then add the remaining ingredients, to cook over a stovetop.

The nutritional info at the bottom of this recipe comes from the label on the can of coconut milk I used, and from http://caloriecount.about.com/cc/recipe_analysis.php

ingredients for carrot soup

Ingredients

1½ pounds carrots, chopped (about 10 carrots)

2 onions, chopped

3 cups vegetable broth or chicken broth

1 14oz can coconut milk

½ cup water

¼ cup orange juice

1½  tsp fresh ginger grated (or ¾  tsp dried)

Spice Blend (see right) or 3 Tbsp curry powder

sea salt to taste

Spice Blend:

1 Tbsp cumin

1½ tsp coriander

1½ tsp turmeric

1 tsp chili powder

½ tsp paprika

⅛ tsp nutmeg

Directions
1. Put all ingredients into a slow cooker. Stir.

A monkey and a slow cooker

A monkey and ingredients for carrot ginger soup

2. Cook on LOW for 8-10 hours or HIGH for 4-6 hours.

IMG_0512

3. Purée using an immersion blender or regular blender. Serve. Makes about 10 cups.

slow cooker carrot ginger soup

See? I told you this was easy!

 

Nutrition Information
per 1 cup serving
Calories: 113
Total Fat: 9 g
Saturated Fat: 7.7 g
Sodium: 69 mg
Sugars: 4.9 g
Protein: 1.8 g

Nutritional info is approximate! A big takeaway here though is that the amount of sodium in a bowl of homemade soup is far less than what you’ll find in a store-bought can of soup.

Unique Flavours: The Elephant Walk

3 Feb

French & Cambodian flavours meet at The Elephant Walk (663 Main Street, Waltham, MA). The restaurant has garnered numerous accolades since its opening in 1991, and it’s no wonder – the food is delicious!

The crispy Cambodian rouleaux are among the best spring rolls I’ve tasted. They are stuffed with ground pork, peanuts, bean-thread noodles and carrots, and served with lettuce to wrap around the rolls, along with lemongrass and bean sprouts. All of these combine to produce a complex balance of hot and cool, savory and fresh flavours, and crunchy and crisp textures.

spring rolls

Other appetizers I’ve enjoyed include the Maine Blue mussels – a generous portion of mussels sauteed perfectly with garlic, scallions, basil, and bell peppers. The soupe Phnom-Penh is a large bowl of rice noodles in a delicious broth with sliced and ground pork and bean sprouts, reminiscent of Vietnamese pho. It’s large enough to be a lunch entree on its own.

Grilled cod served over French beans, bean sprouts, and a tasty mushroom-miso sauce:

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The croustillants aux poires is one of my favourite dishes. The beautiful tower of crispy wontons layered with warm pear and scallions normally includes shrimp, but when it appears on the daily specials menu, it might feature duck. It’s absolutely delicious.

There are many vegetarian and gluten-free options on the menu as well, so there is something for everyone. Finally, the Elephant Walk in Waltham donates 3% of its monthly sales to a nonprofit organization fighting poverty. What’s there not to love about this place?

Elephant Walk on Urbanspoon

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