Curried Carrot Soup

My fridge was empty, very, very empty. I was not interested in my go to food, eggs. Too many of them had killed the taste for me. I was uninterested in running to the grocery store -- too crowded on Fridays; it takes the joy out of shopping when I have to fight through the maze of people to get produce.

What could I make? I had carrots, onions, broth, spices. Google saved the day again. Curried carrot soup. Amazing. Simple, easy, fast, AND tasty. Six ingredients total. Probably six ingredients you have on your shelf. Minimal prep, it's a win win.

I caution you on the curry. I used authentic curry straight from the Indian grocery store. It was spicy! Adding salt helps. A BIG dolop of Trader Joe's Whole Fat European Style Yogurt also helped. If you use curry powder from the regular grocery store, it's probably on the mild side and you will be fine.

This soup is great with grilled cheese or quesadillas or toasted french walnut bread.

Roasted Vegetables

Every year summer comes and I have all these grand plans to make food with fruit and veggies at the height of the season, and it never seems to come to fruition. One, I don't like turning on an oven and two, when everything is good as is why would you hide or mask the true flavors of nature's splendor? So I try to keep it simple, enhancing everything with a little salt and pepper.

Roasted veggies are no exception so easy and simple.

40 minutes in the oven at 425 degrees

Ingredients
-Your favorite summer vegetables, mine include green cauliflower, parsnips, carrots and onions
-olive oil to cover your veggies
-salt
-pepper

Place in preheated oven for 30-40 minutes.

Skillet Roasted Carrots and Parsnips

This recipe was quick and easy, and from Light and Healthy 2010 by America's Test Kitchen, a quick and easy side dish that's typically made in the oven but can be made on the stove if your oven is occupied.

Serves 4

Ingredients
-12 ounces carrots, peeled and sliced 1/2 inch thick on the bias
-12 ounces parsnips, peeled and sliced 1/2 inch thick on the bias
-3/4 cup water
-1/2 tsp salt
-3/4 tsp sugar
-1 T canola oil
-chopped parsley
-pepper

1. Bring carrots, water, oil, sugar and 1/2 teaspoon salt to a simmer in a 12-inch nonstick over medium heat. Cover and cook, stirring occassionally, until the carrots begin to soften 7-9 minutes.

2. Uncover, increase heat to high, and add the parsnips. Continue to cook, stirring occasionally, until the water has completely evaporated and the carrots and parsnips are tender and well browned, about 15 minutes longer.

3. Off the heat, stir in parsley and season with salt and pepper to taste. Serve.

Since I didn't have parsnips, I doubled the amount of carrots.