yes, i know its been quite some time since my last post. life is zipping by and my weekends have been extremely busy as of late - this is my first weekend at home in a while and i know i'm really overdue for a new post.
i've been eating, cooking, eating, baking, eating and eating a ton lately. i recently flew home to boston for a few days of vaca and ate, drank, visited with friends and family and had an amazing time. i had fresh seafood, great fruit and vegetables and drank superb wine. on the east coast its not uncommon to find a farm stand on every corner - something i adore and miss much. i must had visited at least a dozen during my trip and often left with drool running down my chin after gawking at enticing baked goods - all of which i couldnt eat. finding gluten/dairy free freshly baked goods was next to impossible - both in the outskirts of boston and in boston proper. i did however, find a few stores that had prepackaged gluten/dairy free foods both within close proximity of my moms place in podunk lancaster, ma. the first, the ever adorable harvard general store in harvard, ma. and the second, to my utter amazement, only an 1/8 of a mile from my moms house - the atlantic union college bookstore - which boasts a TON of healthy/allergy friendly foods - i about died when i walked in the door.
|whats the dilly-yo? beautiful mug by liz benotti|
dilled carrot soup
- 1 tbsp extra virgin olive oil
- 1/2 medium sweet onion - chopped
- 1 garlic clove - minced
- 3 cups vegetable stock
- 3 large carrots - cut into 1/4 inch rounds
- 1 medium potato - i used a yukon gold
- 1 can diced tomatoes - undrained
- 1 tbsp freshly squeezed lemon juice
- 1 tsp dried dill - i used dill that i air dried from my plant
- salt and pepper
in a large sauce pot over medium heat cook onions and garlic until translucent in olive oil - around 5 minutes. stir in vegetable stock, carrots, potato, and tomatoes with their liquid. bring to a boil then reduce to a simmer and cover. cook around 15-20 minutes or until carrots and potatoes are soft. stir in lemon juice, dried dill and season with salt and pepper. using a food processor or an emersion blender blend until smooth (use caution if you plan to blend this while the soup is still hot). serve warm or for a delicious summer soup refrigerate and serve chilled.
this is yummy served with a slice of grilled gluten free bread!
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