idofood finds

Blog from idofood.com.

by Patty Mastracco

Patty Mastracco is a Sacramento, CA. based freelance Recipe Consultant and Food Stylist who has now cooked up a blog! Over the past 20 years she has created more than 2000 recipes for companies from California to Ireland! She currently also serves as the Food Editor of Something Extra Magazine, published by Raley’s/Bel Air Grocery Stores. She can be seen appearing in videos for the U.S. Potato Board (www.healthypotato.com). To contact Patty send email to: patty@idofood.com.

A Fresh New Year

What’s fresh? Carrots!

OK let’s face it. Carrots are usually seen as something that just sits around your fridge or as a not too exciting diet snack. I have a recipe that takes carrots to a whole new level. The first time I had this soup was in Scotland. My husband and I had flown all night to get there and were exhausted. We went to a pub for dinner and I was so tired nothing sounded good. I ended up ordering Carrot and Coriander Soup. As soon as I did, I thought why did I do that? It’s didn’t sound good at all. My husband ordered fajitas (which should be against the law when you’re in Scotland but I have to admit that actually did sound good). When the steamy, orange bowl was set in front of me, I was amazed at how good it smelled. And it tasted even better. I scraped the bowl and ordered a second!

I think I came pretty close to recreating this fantastic soup. Carrots are in prime season now, and are inexpensive too. Bonus! This lowfat soup fits in perfectly with your new year’s diet resolutions! It’s also great to make ahead.

Here’s a recipe, it’s my take on the English classic. (Please see the legal disclaimer below J.

Creamy Coriander Carrot Soup

Prep time: 15 minutes

Cook time: 30 minutes

1 tbsp. butter

1 medium onion, peeled and chopped

1 lb. carrots, peeled and sliced

2 ribs celery, sliced

1 medium sweet potato (8-oz.), peeled and cubed

1 (32-oz.) container chicken stock or reduced-sodium broth

2 tsp. ground coriander

1/2 cup fat free half & half

1/2 tsp. sea salt

Freshly ground pepper to taste

Melt butter in a medium saucepan, cooking until golden brown. Add onion and cook for 10 minutes over medium heat or until lightly browned. Add carrots, celery, sweet potato and stock to the pan. Bring to a boil; reduce heat and simmer, covered, for 20 minutes. Remove from heat and puree with a stick blender or in a blender or food processor. Return to pan and stir in coriander, half & half, salt and pepper. Cook for a few minutes more just to heat through. Makes 6 servings.

Here’s a couple more things about carrots:

One cup of sliced carrots has only 50 calories, over 3 grams of fiber and is high in Vitamin A. Guess that pesky wabbit knew what he was doing!

Simmer sliced carrots in orange juice with just a bit of cinnamon and brown sugar or honey.

Make an easy veggie dip with Greek yogurt, chopped fresh herbs and minced fresh garlic.

Spread cooked mashed carrots onto a grilled cheese sandwich to get kids to eat more vegetables. They blend in with the cheese and no one will know.

This recipe is provided to you courtesy of Patty Mastracco Food Inc., the author. It is for your personal use. Any reproduction, reprints or commercial reuse must be accompanied by permission from the author. ã 2009, Patty Mastracco Food Inc.

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