Vegan Mini Carrot Cakes – 80th Birthday Style

Here is another version of the Mini Carrot Cake recipe.  This one has a bit more frosting and has been dolled up to match the color theme of my aunt’s 80th Birthday party.  Follow the directions in the link below and decorate as you choose.  http://www.deliciouslyinspired.com/2012/10/fancy-vegan-mini-carrot-cakes/

Carrot Cupcakes - 80th Birthday

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Vegetable Tortilla Soup

 Vegetable Tortilla Soup

Vegetable Tortilla Soup
Serves 6
This is a minimum amount of ingredients and easy prep soup.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 box Vegetable Broth
  2. 6 oz Tomato Paste
  3. 1 bag Frozen Mixed Vegetables
  4. 2 Carrots, sliced
  5. 1 cup Salsa (I like homemade but store bought can be used)
  6. 1 cup Soy Chorizo or Regular Chorizo, browned
  7. 2 Tbsp Arrowroot or Cornstarch
  8. Tortilla Chips
Instructions
  1. Combine broth and tomato paste in large pan. Whisk until smooth. Set 1/2 cup aside.
  2. Add carrots and mixed vegetables. Heat to boiling. Turn down to simmer.
  3. Add Salsa and Chroizo and continue to simmer for 20 minutes.
  4. Mix together remaining broth mixture and arrowroot/cornstarch and add into soup, stirring until thickened.
  5. Ladle into bowl and add crunched tortilla chips on top.
Notes
  1. This is one of my get-ready-for work recipes because it proves that there really isn't any reason not to bring a healthy lunch to work.
  2. Of course if you're not concerned with additional calories or dietary restrictions, cheese, sour cream and avocado can be added.
Deliciously Inspired http://www.deliciouslyinspired.com/
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Butternut Squash and Carrot Soup

I created this soup on a rainy day in Arizona (Yes –  we truly do have a few of these) and it is now one of my favorite things to eat.  This soup will take several hours to prepare because the vegetables are roasted so they caramelize which is so worth the time. 

Butternut & Carrot Soup 4x6

Butternut Squash and Carrot Soup
Serves 8
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Ingredients
  1. 1 1/2 lb Butternut Squash
  2. 3 Carrots, Cut in 2" pieces
  3. 1 Onion, cut in chunks
  4. 1 cup Leeks, chopped (mainly white part)
  5. 1 tsp Cumin
  6. 1 tsp Coriander
  7. 1 1/4 cup Split Peas, rinsed
  8. 8 cups Vegetable Broth
  9. Olive Oil
  10. Sea Salt
  11. 1/2 cup Sour Cream or Vegan Sour Cream
Instructions
  1. Heat oven to 400 degrees. Prepare a baking sheet by lining with parchment pan and brushing olive oil on top of paper.
  2. Cut butternut squash in half lengthwise. Use a large knife and insert knife deeply into squash. I place a cutting board on my counter and lift the squash with the knife inserted and bang it against the counter. Do not seed the halves now. It will be much easier once the squash is roasted. Place squash face down on the oiled parchment paper.
  3. In a bowl place the carrots and onions and 1-2 Tbsps of olive oil together. This will help these vegetables not dry out. Place them on the parchment paper next to the squash. Sprinkle with salt.
  4. The following directions below have pictures below to help guide the process.
  5. Place the baking pan into the oven for 50-60 minutes. Watch the carrots and onions carefully and remove earlier than the squash if they start turning dark.
  6. The squash will be done when a sharp knife can be easily inserted. Remove from oven and place baking sheet on cooling sheet for 30 minutes allowing the squash to cool a bit making it a little easier to work with.
  7. Seed the squash and then remove the softened flesh. Set the squash, onion and carrot aside.
  8. Heat 2 Tbsps of olive oil in a dutch oven and saute the leeks over low-medium heat until they are softened. Add the cumin and coriander into leeks and mix well. Add in the 8 cups of vegetable broth and stir to combine. Add in the roasted veggies (squash, onions and carrots) and split peas. Bring to a boil and then simmer covered for a minimum of 2 hours.
  9. Let the soup cool for 30-45 minutes. Now it's time to blend into a lovely smoothness - This can be done by carefully placing small portions into a blender. Overfilling can cause a huge mess and possible burns. I use an immersion blender for this. For more information on immersion blenders....
  10. If soup needs to be thinned - add a couple of cups of water.
  11. Return soup into blender to reheat.
For the optional topping
  1. 1/2 cup of sour cream - Tofutti Sour Cream can be used for a vegan option
  2. 1 Tbsp of olive oil
  3. 1 tsp coriander
  4. Mix together.
  5. Ladle soup in a bowl. Add a spoonful of the topping on top of the soup. Swirl with spoon.
Notes
  1. Tip - Vegetables can be roasted a day or two ahead to cut down on the time to prepare.
Deliciously Inspired http://www.deliciouslyinspired.com/

Butternut Squash & Carrot Soup - Oven 4x6
Place the baking pan into the oven for 50-60 minutes.  Watch the carrots and onions carefully and remove earlier than the squash if they start turning dark.

Butternut Squash - Done 4x6

The squash will be done when a sharp knife can be easily inserted.  Remove from oven and place baking sheet on cooling sheet for 30 minutes allowing the squash to cool a bit making it a little easier to work with.

Butternut Squash and Carrot Soup - Scoop 4x6

Seed the squash and then remove the softened flesh.  Set the squash, onion and carrot aside.

Butternut Squash and Carrot Soup - Roast 4x6

 Heat 2 Tbsps of olive oil in a dutch oven and saute the leeks over low-medium heat until they are softened.  Add the cumin and coriander into leeks and mix well.  Add in the 8 cups of vegetable broth and stir to combine.  Add in the roasted veggies (squash, onions and carrots) and split peas.  Bring to a boil and then simmer covered for a minimum of 2 hours.

 I hope you enjoy this soup as much as I do.
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