Tag Archives: lunch

Roasted Vegetable Stew

Cooler weather is fast approaching and so begins the start of the season’s wonderfully delicious fall harvest!  There is nothing more inviting than walking into your home on a chilly day and smelling an amazing soup simmering on your stove top!  Roasting vegetables is a great way to enjoy fresh seasonal produce in an easy way and at the same time make your house smell AMAZING!

This simple stew brings the flavors of sweet potato, butternut squash, carrots, and eggplant together into one giant bowl of nutritious delicious LOVE! Even though this recipe contains neither meat or potatoes, I decided it was more of a stew than a soup because it is thick, hearty & filling!  I personally think it pairs wonderfully with a grilled cheese sandwich! Mmmm!

Note: I realized after making this soup that I forgot to add the garlic!  Ideally, I would have like to have added 2-3 cloves in with the roasted vegetables, so I included that in the recipe below. This only took me an hour and 20 minutes from start to finish (including baking time)! I also used 4 japanese eggplants instead of 1 big eggplant – either works beautifully! (Japanese eggplants are long and skinny as opposed to the pear-shaped traditional eggplant.)

~ Roasted Vegetable Stew ~

  • 1 large onion, peeled and quartered
  • 2-3 cloves garlic, peeled
  • 1 large sweet potato, peeled
  • 5-6 good-sized carrots, peeled (about 1 lb)
  • 1 butternut squash, halved and de-seeded
  • 1 eggplant, peeled
  • 4 cups vegetable broth
  • salt and pepper to taste
  • 2 tsp dry parsley (opt)
  • 2-3 Tbsp olive oil for roasting
  • fresh parsley or cilantro for garnish (opt)

Here are the veggies getting ready to be roasted!

Preheat oven to 425 F.  Cube all the vegetables (except the butternut squash) to roughly 1″ chunks. Put them all on a large baking sheet and drizzle generously with olive oil, & a little salt and pepper & mix around.  Place the butternut squash (flat sides down) on a separate oiled baking sheet (I like to put mine on a sheet of oiled tin foil).  Cook vegetables until soft, about 30-35 minutes but leave the butternut squash in the oven an extra 15 minutes.   (I put the veggies on the top rack and the squash on the bottom rack of the oven.) .  Once the butternut squash is done, set it aside to let it cool slightly.

After roasting... don't sneak too many bites! You'll need them for the stew!

Once the butternut squash is cool enough to handle, scrape it out of the shell and puree.  Pulse/puree the roasted vegetables with the broth in batches in your food processor.  Combine it all together in a large stock pot and add parsley, salt & pepper to taste. Continue to simmer until ready to serve and garnish with fresh herbs if desired. Enjoy!

This stew is great with bread... and it's even better with a grilled cheese on the side for dipping!

Thai Carrot Soup

Ahhh… I love Fall… and my family loves this amazing soup! This is one of my favorite recipes.  It is wonderful as a starter or as a meal on its own.  It is perfect for this time of year because its healthy ingredients (esp. the fresh ginger & garlic) help prepare our bodies for colder temperatures and flu season.

Another wonderful thing about this soup is that it freezes well – my husband always teases me about my obsession of freezing things, but I’m sure many of you other moms know how nice it is when you can defrost something easily that was originally homemade!

While preparing this soup today, my daughter saw the fresh ginger on the counter & said, "What IS that?! It's got FINGERS on it!"

~ Thai Carrot Soup ~

(Since these ingredients will get pulsed in the food processor, you can leave the ingredients chopped kinda chunky, though I would mince up the ginger & garlic to avoid a large chunk in your soup… Also, since it will be blended up, it isn’t necessary to peel the carrots unless you really want to!)

Bring to a boil & simmer until carrots are tender in a large pot (about 20 minutes):

  • 1 small-medium sized red onion, chopped
  • nice big handful of basil, chopped
  • nice big handful of cilantro, chopped
  • 8 chopped carrots (between 4  1/2 – 5 cups, sliced into 1/4″ rounds)
  • 3 Tbsp fresh ginger, chopped/minced (I think the fastest way to peel fresh ginger is to scrape off the peel with a spoon)
  • 3 Tbsp fresh garlic, chopped/minced
  • 5 cups vegetable broth

Process/pulse in small batches in food processor until smooth (or as chunky) as you prefer! This part can get a little messy! Return to pot and add the remaining ingredients.

  • juice of 2 limes (you must use fresh limes – do not use lime juice in a jar!)
  • 1 can regular coconut milk
  • 1/4 cup soy sauce (I usually use a low-sodium kind)
  • 3 Tbsp brown sugar

Simmer on low-medium to let flavors blend together for several more minutes (don’t let it boil) until ready to serve!

(Though I always blend mine up, I’ve always wondered how this soup would be without doing that!  I think it would still be just as good! If you try it that way, let me know how it is!)

My 3 1/2 year old loves to eat this thai carrot soup!

THIS SOUP CONTAINS… (aka a little health lesson)

The health benefits of carrots include reduced cholesterol, prevention from heart attacks, warding off certain cancers, improving eyesight & more. Most of the benefits of carrots can be attributed to its beta carotene & fiber. It is also a good source of antioxidant agents as well. Carrots are rich in vitamins A, C, K & potassium!

Ginger does many amazing things for the body… It relieves morning & motion sickness, has anti inflammatory properties, is a natural painkiller, provides heartburn relief, helps upset stomachs and is a natural treatment for colds & flu.  It has also been found to help with menstrual cramps, migraines, allergies, coughs, diabetes, high blood pressure, high cholesterol, toothaches & warts! Its newest findings show that it helps fight colon & ovarian cancer cells as well! I’d certainly call that a super-food!

After my 19 month old finished his, he tried to eat the rest of his sister’s bowl too!

Garlic is one of the most amazing things you can put in your body… It can be used to treat high cholesterol, parasites, respiratory problems, digestion & low energy… Studies suggest eating garlic regularly helps lower blood pressure, controls blood sugar, blood cholesterol & boosts the immune system.  It has also been found to reduce the risk of esophageal, stomach & colon cancer! WOW!