Don’t worry, it’s not as unappetizing as it sounds. I made stuff! Firstly, I’ve been all creative at the drawing table and wanted to share.
That’s my soon-to-be-niece in her Halloween costume. I used charcoal exclusively for this one.
The one on the left is Mr. PB in his early 20s, done in a mix of charcoal and graphite.
And that’s not all! I made curried carrot soup! ‘Cause you know, Ho Hos. It was super easy and healthy. I sort of (ok totally) ripped off Rachel Ray, but I made it vegan. I know, I’m such a veggie visionary.
You ready to be all healthy-like? We can defeat the Curse of the Ho Hos together! First, you’ll need some carrots. Girl can’t make curried carrot soup without carrots, right? I mean, then it would just be curried soup. With nothing to curry. But maybe water… And curried water just does not sound delicious. I think I’d rather buy a new wedding dress than eat curried water in a bowl every night… Anyway, where was I? Oh, yes! Carrots! So Mr. PB was going to the store and asked if I needed anything, so I accepted his gracious offering and requested some carrots…
The man goes big or goes home at all times.
Ok, so now that we’ve got our very generous portion of carrots, it’s time to gather the rest of the ingredients.
Those would be:
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, or if you are engaged to Mr. PB, then the biggest bag you can find
6 cups of veggie stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
1 cup Tofutti Better than Sour Cream
Some chopped chives, I went all willy nilly and chopped as I made each bowl
I really don’t measure, which accounts for my frequent kitchen disasters. But there they are for you measuring types.
Preheat medium pot over medium high heat. Add olive oil, onions and carrots and saute 5 minutes.
Add 4 cups veggie stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Grab your blender or food processor. I’m going to register for a food processor but for now, it all goes in my blender. Start dumping the mushy carroty goodness into the blender and puree in batches, pouring the puree into a large bowl as you go.
Once it’s all made the soup transformation, return it all to the pot on low heat. It looks like baby food right now, and that’s ok. Also, in case this didn’t go without saying, it’s not baby food. It’s spicy. Don’t give it to any babies. Unless you like that slow, scrunchy-faced silent wail that takes a minute to find the volume, then suddenly kicks into high decibel overdrive…
Now that we’ve gotten that out of the way, or after you’ve given it to your selected baby, add more veggie stock until it resembles soup. Add more salt, pepper and/or curry to taste. I always add more curry. The hotter the better. Although I eat hot sauce on a spoon, so best not to take my word for it. Taste testing is key.
Now, you’re ready to spoon it into a bowl and make it pretty and tastier. I swirled a dollop of non-dairy sour cream around with my spoon. Rachel Ray has this fancy trick with a ziptop bag but as you know, I ain’t fancy. You can also chop up some chives to sprinkle on top. I like the flavor, but in this instance, there were no chives to be had. You see, chives were also on Mr. PB’s shopping list. However, Mr. PB doesn’t know what a chive looks like, so he took up standing in the produce section for 15 minutes looking lost. This usually begets at least three visits from concerned moms, but this time, no help was forthcoming, so he gave up and came home, hoping that in this instance, chives were optional.
It was delicious anyway. And you did good on the carrots, Mr. PB.