Simple Carrot Soup

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

4 Reviews

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Tout de Sweet on 1.15.2012

I had no idea carrot soup could BE so good. I had to use 1/2c half n half and 1/2c whole milk because I have no heavy cream, but it was great. At my first taste i was really surprised at how delicious it was! Nice work Dax! Thanks.

jessicarney on 5.18.2011

Delicious, and very easy! I think next time I will make it with a little less cream – maybe 1/2 cup instead of a full cup, because the cream hides the mild flavor of the carrots a little bit. But still–this soup is so yummy!

ajl437 on 4.17.2011

This soup is fantastic! I made two slight changes to make it vegan-friendly. I took out some of the carrots and added a yukon gold potato as part of the 2 lbs. This added a creaminess that eliminated the need for cream. I also just used plain water instead of stock and the flavor was great. I make this at least once every 2 weeks.

Pammela on 1.23.2011

Excellent! Could not be easier to make either. I used 1 Cup half and half because that’s what I had. I think you could get away with even just using a 1/2 C, if you want it even more healthy, although the cream makes it nice and creamy. I pureed mine in my Vita Mix and it turned out super smooth. This will be repeated often, thanks so much!!!