Weekly Recipe Round-Up: Carrot Soup and Eggplant Parmesan

This week’s favorite instagram posts were Carrot Soup and Eggplant Parmesan. Check out the recipes and commentary below….

Carrot Soup
Yield: 4-5 servings
• 1 Tbsp canola oil
• 1 1/2 cup onion, chopped
• 1 tsp salt
• 2 lb carrots, peeled and chopped
• 2 tsp ginger, minced (note: adjust to personal taste, ginger can be spicy for some)
• 1⁄4 tsp cumin
• 1⁄4 tsp coriander
• 1⁄4 tsp cinnamon
• 1⁄4 tsp turmeric
• ¼ tsp crushed red pepper
• 5 cups vegetable broth
• 1⁄8 tsp maple syrup or honey
1. Heat oil over medium heat, add onions and saute until golden, ~4-5 minutes. Add salt, carrots, ginger, cumin, coriander, cinnamon, turmeric, and crushed red pepper. Saute ~1 minute to bloom spices.
2. Add 1 cup broth to deglaze the pot, scraping up any brown bits, then add remaining broth and bring to a simmer. Cook until the carrots are tender, about 20-30 minutes.
3. Blend the soup in batches. Add maple syrup or honey. Taste and add salt if necessary.

NOTE: This Carrot Soup is delicious without the ginger, cumin, coriander, cinnamon, and turmeric as well. Feel free to play around – leave the spices out, throw in others you like, mix and match, have fun with it!

Eggplant Parmesan
Yield: 4 servings
• 1 large eggplants, (about 1 to 1 1/2 pounds)
• 1 whole egg plus 2 egg whites
• 1 cup whole wheat bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 1/2 cups tomato sauce (Note: I make my own sauce, but you can use any brand you like)
• 1 cup grated part-skim mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
1. Preheat oven to 400°F. Line two baking sheets with foil.
2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg and egg whites in a bowl. Combine breadcrumbs, salt, and pepper in a second bowl. Dip the eggplant slices into the egg then coat with the breadcrumb mixture and place on baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, ~15-20 minutes longer.
3. Use a glass baking dish, preferably 8×11 1/2, and spread some of the sauce in the bottom. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella, and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, ~ 30 minutes.

Weekly Recipe Round-Up: Carrot Soup and Eggplant Parmesan

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