My soup is made with local Farmers Market Carrots of many colors-thus the beet-like color. We ate ours with several of the Parmesan Crisps and Fresh Fruit Salad with mango, pears and oranges. First the crisp recipe:
Parmesan Crisps
(9 Crisps)
Parmesan Cheese, shredded
Make mounds of cheese in 2 inch circles on a baking sheet lined with parchment paper. Bake at 350 F. for 8 minutes. Remove from parchment paper with a metal spatula and cool on wire rack.
Carrot Soup
(Serves 2)
2 cups Chicken Stock
6 Carrots, peeled and chopped
1 Garlic Clove, minced
Bring to a boil over medium heat. Partially cover and simmer for 40 minutes. Remove from heat for 10 minutes. Season with Mrs. Dash.
Place 1/2 of mixture at a time in blender. Remove center piece of blender lid, then place a towel over the lid. Blend on high for 30 seconds. Serve with Parmesan Crisps.
Enjoy the rest of the week!
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