1combine all ingredients EXCEPT the sour cream, in a lg sauce pan, and boil for 1/2 hr.
2remove some of the carrot, corsely chop it & set aside
3put the rest of the sauce pan ingredients into a blender, a little at a time, and puree (be sure NOT to fill the blender past 3/4 full, and make sure the top is cracked, to prevent exploding the lid)
4when it’s all pureed, return to sauce pan, and return to a low boil. THEN, whisk in the sour cream, 1 tbps at a time, Then, add the corsely chopped carrot, and boil on low for another 15 min. Add salt & pepper to taste, and serve.
Stuffed with toasted walnuts, shredded carrots, and all the spices found in carrot cake, these light buttermilk pancakes are a guilt-free breakfast pleasure.
Basic Vegetable Soup
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper.
Rich, fudgy brownies receive a major upgrade with a hit of Baileys Irish cream. This decadent dessert is the perfect treat for a St. Patrick's Day celebration... or even just for the end of a long week.
Classic Tomato Soup
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt).