Roasted Carrot and Ginger Soup

Ingredients:

  • 2 pounds carrots, peeled and cut into large slices
  • 1/2 cup sliced shallot
  • 1 tbsp grapeseed oil
  • 1.5 tsps Lisa's special salt (see recipe here)
  • 4 cups vegetable stock
  • 2 tbsp fresh ginger
  • 1/4 cup crushed pistachio nuts
  • Pistachio oil for garnish
  • Micro basil for garnish

Method:

  • Preheat oven to 375 degrees while peeling the carrots.  In a roasting pan toss the carrots with the oil, shallot and salt.  Place in the oven and roast until the edges of the carrots have some golden brown spots, about 30 minutes. 
  • Remove from the oven and transfer carrots to a large stock pot with the vegetable stock and ginger over medium low heat.  Bring to a simmer and cook for 15 minutes.  Use an immersion blender to puree until smooth.  If you prefer your soup to be a little lighter I suggest letting the soup cool and then placing in a Vita-mix to puree.  This creates a lighter and creamier soup.
  • Serve in small bowls topped with 1 tsp of crushed pistachio nuts, a drizzle of pistachio oil and a pinch of micro basil for color.  

Japanese Creamy Sesame Dressing

Japanese Creamy Sesame Dressing

I first tasted this dressing on a seaweed salad at a Japanese restaurant.  I later learned it had eggs and was full of salt so no wonder it tasted so good!  I wanted to make it vegan but still keep it flavorful and rich tasting.  I think I accomplished that and I hope you enjoy it as much as I do.  Use fresh butter lettuce, sliced radishes and avocado for a refreshing salad.  

29th Annual Wish-A-Mile Bicycle Tour

29th Annual Wish-A-Mile Bicycle Tour

I am raising money for Make A Wish Foundation by biking 300 miles over 3 days.  Many of you probably think this will be easy for me but I beg to differ.  The studio is only 5 miles one way so biking 100 miles a day is going to be a big challenge, but there are children suffering every day with diseases and it is for these children that I choose to ride.