Autumn Carrot Soup Recipe

Hello my lovely friends! I created my own lovely Autumn Carrot soup and I hope you try it out. I love trying out new recipes and this one is super easy.

Ingredients

8 Cups of water

1 Onion

3 Garlic Cloves

1 Veggie cube

6 big carrots cleaned and diced

1/4 tsp celery salt

1/4 tsp garlic salt

1/4 tsp black pepper

1tsp finely grated fresh ginger

2 bay leaves

1tsp balsamic viniger

1/4 tsp coriander powder

1/4 tsp cumin powder

1/2 tsp Tumeric powder

1/4 tsp dry mint

1 tbs brown sugar

1/4 tsp cayenne pepper

1/2 tsp pumpkin oil or any other oil

1/4 cup of bulgar

*lime to garnish if you like.

Directions

Place everything except the bulgar in one pot and cook for 35 min on medium heat.

Turn off stovetop.

Take out the bay leaves.

Blend soup until smooth.

Cook for 20 more min and turn off stovetop.

Add the 1/4 cup of bulgar, stir and cover for 5 min.

Place soup in a bowl and if you like add lime juice on top.

I hope you try this recipe out. It’s delicious and has a kick of heat that is perfect for cold weather. Let me know if you try this recipe out. I added the sugar because my carrots were a bit bitter so feel free to take out the sugar or any other spice you don’t enjoy. I personally love all the spices. Have a lovely day my friends!

@bestdayblogger

Roasted Pumpkin Soup With Bacon and Garlic

Happy Saturday! I wanted to share this on the blog right away because it is the perfect pumpkin soup for Fall and also amazing to make and freeze ahead of time for your family for Thanksgiving dinner. It is so delicious and comforting. I truly hope you try it. Let name know if you try it @bestdayblogger on twitter or IG.

Here is my lovely pumpkin from my garden! How exciting right? My husband helped me chop this up and clean the seeds out. I cut it in chunks and drizzled olive oil, salt and pepper and roasted this along with a a garlic bulb in the oven for one hour at 350F.

Ingredients

  1. 4 Cups of Roasted Pumpkin Puree
  2. 1 Garlic bulb
  3. 1 Pack of bacon
  4. 6 cups of water
  5. 1/4 tsp black pepper
  6. 1 tsp salt
  7. 1 cube of veggie stock
  8. 1/8 tsp of thyme
  9. 1/8 tsp cayenne pepper
  10. 1 tbs bacon fat
  11. A little olive oil to sprinkle on the pumpkin

Instructions

  1. Cut pumpkin and clean out the pumpkin seeds. Set the seeds aside for later.
  2. Pre-heat oven to 350F.
  3. Cut pumpkin into wedges and place them on trays with parchment paper.
  4. Drizzle a little olive oil and sprinkle salt and pepper on the pumpkin.
  5. Cut the top off the garlic bulb and drizzle olive oil over it with a sprinkle of salt.
  6. Roast the pumpkin and garlic at 350F in the oven for one hour.
  7. Take the tray out and let it cool.
  8. Take one package of bacon, cut the bacon into pieces and fry it up in a pan. Take out bacon bits and place on paper towel. Bacon is used for garnish in the soup.
  9. Save the bacon fat for later.
  10. Take pumpkin and puree it. Place in bowl.
  11. In a pot add 6 Cups of water, the roasted garlic, one veggie cube, black pepper, salt, thyme, cayenne pepper and one tablespoon of bacon fat. Add 4 cups of the pumpkin puree.
  12. On medium heat boil soup for 20 min.
  13. After 20 min turn off stove and puree with a hand blender to make sure there are no chunks. If you wish to do so.
  14. Ladle soup in the bowl with bacon bits and Sliced Bacon garlic Baguette. Here is the recipe for the Baguette.

Bacon Sliced Garlic Baguette

  1. Sliced Baguette
  2. Bacon Fat
  3. 1 garlic clove
  4. A sprinkle of garlic salt
  5. A sprinkle of oregano

Instructions

Cut baguette in slices.

dip quickly into the bacon fat

Place on a tray with parchment paper

Sprinkle garlic salt and oregano on them

Toast in a 350F oven for 10 min or until golden brown

When they come out of the oven rub the garlic clove on them.

Garnish the Pumpkin soup with them for a delicious crunch.

ROASTED PUMPKIN SEEDS

RECIPE

1 1/2 cups of pumpkin seeds

1/8 tsp cayenne pepper

1/8 tsp salt

1 tbs bacon fat

Instructions

Make sure your pumpkin seeds are dry. In a bowl add the bacon fat or olive oil and mix in the seeds. Then on a cooking sheet with parchment paper place the seeds and sprinkle with the salt and cayenne pepper. Place in the oven at 350F and bake for 30 min or until golden brown. Every oven is different. Mine took 30 min.

Enjoy!

Roasted Garlic And Onion Butternut Squash Soup

orange banner blog post

On Saturday we went to Applewood Farms and I came home with a huge Squash. I created a delicious and cozy Roasted Garlic and Onion Butternut Squash Soup which is perfect for fall. It was a cold day on Sunday and this soup was comforting.

58

INGREDIENTS

8 Cups Cubed Butternut Squash

6 Garlic Cloves

2 Yellow Onions

1\4 tsp salt

1/4 tsp black pepper

2tbs Olive Oil

1/2 tsp onion powder

1tbs Fresh Rosemary

6 Cups Water

1 Bay Leaf

2 Chicken stock cubes

1/4 tsp dry parsley

 

60

INSTRUCTIONS

  1. Cube the squash and place on baking tray.
  2. Clean and cut the onions and garlic and place on tray.
  3. Sprinkle everything on the tray with the Olive oil, rosemary, salt, pepper and onion powder.
  4. Bake in a 400°F oven for 35min.

65

6. Bring 6 cups of water to a boil with the chicken cubes, parsley and bay leaf. When the water starts boiling turn it off.

7. Remove Bay Leaf from the chicken stock.

8. Add all the ingredients from the oven to the pot of chicken stock. Use a hand held blender and puree it. I prefer my soup with a little texture. You can always puree it a little longer.

9. You can add garlic croutons, crispy onion, bacon or sausage on the top. I added sausage and garlic croutons with a sprinkle of cayenne pepper.

68

I hope you try this recipe out. It is simple, delicious and cozy. A perfect soup for fall weather.

THank you for visiting blog end

Cozy Lentil Soup – Recipe

 bestdayblogger fall banner

  LENTIL SOUP RECIPE

This recipe is perfect for Fall!

Ingredients and Instructions

In a pot with 10 Cups of water add:

2 Cups of washed lentils

1/2 Cup Finely Chopped Carrots

1 Onion Finely Chopped

3 Garlic Cloves finely chopped

1/4 Cup of olive oil

2 Bay Leaves

1/2 tsp ginger powder

1 tsp salt

1 tsp black pepper

1 tsp onion powder

boil on medium heat for 30 min

 then add 1/4 cup of tomato paste and 1 bouillon cube

boil for another 15 min and enjoy!

Please let me know if you make this.

tweet me @bestdayblogger

IMG_2011

name