The three soups I featured recently were so popular, I decided to share a few more recipes.
Sauté 1 diced onion and 2 cloves minced garlic in 2 T olive oil. Add 3 cups diced carrots and 3 cups vegetable broth; bring to a boil, then reduce heat and simmer for 20 minutes. Add ¼ cup minced parsley. Purée. Stir in 1 T honey, 1 t lemon juice, ½ t ground cumin, and 1/8 t ground allspice. Add salt and pepper to taste. Serves 4.
Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
This looks so hearty and delicious. Carrots are a favorite vegetable of mine and this soup just adds another great way to enjoy them! What are those little cracker looking things you have shown? They look equally delicious!!
The crackers are a recipe we’ve published … somewhere:) I’ll have to see if I can find it but not until I get my book done!!!! The clock is ticking.