Creamy Carrot Soup--Eating Healthy Makes Cents!

Hi Everyone!

I thought I would start a little mini-series today.  It may be "very" mini, as I don't have a lot of time to post on this little blog, but I still wanted to at least do a little bit.  I have been thinking about how often people have the idea that they can't afford to eat healthy--that it costs too much, and that it is too complicated.  Well, I have a smattering of recipes that would argue those thoughts--especially the ones about eating healthy costing too much.  And I just thought I would like to share some of those recipes with you.  

I have no idea how often I will post them, due to lack of time, so this will be a very sporadic series.  But be that as it may, I will share when I can and I hope these recipes help someone.  :)

The first recipe I wanted to share with all of you is for Carrot Soup.  Now I KNOW what you are thinking, because quite frankly the words "Carrot Soup" didn't exactly tork my gibs either!  But once I sampled it, I knew it was a recipe to stay!  And with this being Fall and all, it is the perfect VERY inexpensive meal for those cold days.  These ingredients are inexpensive all the time--but if you have an Aldi's store near you, this week you can make this recipe for dirt cheap, since they currently have a two pound bag of carrots on sale for only 49 cents!  Don't worry if you missed it--they will bring this carrot sale around again.  And every time I see it, I buy a couple extra bags of carrots.  They store well in the fridge, and I know that I am going to put Carrot Soup on my menu! :)

Creamy Carrot Soup--serves 2

1 lb. carrots, peeled and cut into large chunks

1 small onion, diced

1/4 c. instant oats

1/2 c. non-dairy milk (or extra water)

1/2 tsp. ground ginger

1/4 tsp. allspice

salt to taste

1.  In a medium saucepan, combine 2 cups water, carrots, onion, and oats over high heat.

2.  Bring to boil, then reduce heat to medium.

3.  Cook, stirring frequently, until carrots are fork-tender, about 5 minutes.

4.  Let cool a bit, then transfer to a blender in batches and combine with non-dairy milk.  Blend until smooth and creamy.

5.  Transfer back to saucepan and stir in ginger and allspice.

6.  Gently reheat, adding in salt to taste.

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Now, the amounts you see in the pan in the picture are this recipe tripled.  For my family of four, I triple the recipe except I do NOT triple the ginger but only double the ginger.  This is just for my own taste preferences, plus if I make food "too" spicy my youngest does not like it.  So this is my compromise.  But adjust things to your taste.  Also, for the tripled recipe amount I add in 2 tsp. salt.

Hope you enjoy this yummy soup!  And I would LOVE it if you leave me your "go-to" healthy and cheap recipes in the comments section!

Have a beautiful day--and eat healthy!

~Susan