Soup

Momma Jac’s Carrot Dill Soup

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Nutrition of Each Serving

Note: Makes 8 Large ServingsIMG_0144

  • 62 calories
  • 2g fat
  • 0mg cholesterol
  • 632mg sodium
  • 352mg potassium
  • 9g carbohydrate
    • 2g fiber
    • 4g sugar
  • 2g protein

Items Needed

Ingredients

  • 1 tablespoon olive oil
  • salt
  • cracked pepper
  • 1 pound carrots
  • 2 pound tomatoes (roma or on the vine)
  • 1 yellow onion
  • 1 chicken bouillon cube
  • 1 can chicken broth (low sodium recommended)
  • 1 -2 fresh dill (1 ounce)
  • 1 lemon
  • optional: creme fraiche

Equipment

  • Immersion blender
  • Dutch Oven

Steps

Preparation

  • Dice
    • 1 yellow onion
    • 2 pound tomatoes (roma or on the vine)
  • Destem & Chop
    • 1 fresh dill (1 ounce)
  • Peel & Dice
    • 1 pound of carrots
  • Juice
    • 1 lemon

Cook

  1. Place the dutch oven on high heat add 1 tablespoon olive oil.
  2. Once the bottom of the dutch oven is hot add the chopped yellow onion.
  3. Once onion is clear add:
    • 1 pound carrots
    • 2 pound tomatoes (roma or on the vine)
    • 1 chicken bouillon cube
    • 1 can chicken broth (should be partially submerged)
  4. Lower the head to medium and let cook for 30 minutes. Periodically check by string to make sure noting is stuck to the bottom.
    • Pro Tip:
      • If the soup is too thick add 1/4 cup water. 
      • If the soup is sticking to the bottom lower heat and do not dislodge what is at the bottom
  5. Continue to cook on medium heat until the carrots and tomatoes break down. 
  6. Once carrots and tomatoes break down, then use the immersion blender to breakdown the remaining pieces so the soup is the same consistency. 
  7. Continue to cook the soup on medium heat and add the 1-1.5 fresh dill – de-steamed and chopped.
    • Flavor Test:  Taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
      • pinch of pepper
      • 1/4 teaspoon salt
      • 1 teaspoon lemon juice
      • pinch of fresh dill

Serving Recommendation

Serve warm topped with fresh dill, creme fraiche, cracked pepper and a few drops of lemon juice. 

Toor Dal (Split Yellow Pigeon Peas)

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UnknownNutrition of Each Serving

Note: Makes 8 Servings

  • 209 calories
  • 5g fat
  • 0mg cholesterol
  • 156mg sodium
  • 673mg potassium
  • 30g carbohydrate
    • 8g fiber
    • 1g sugar
  • 11g protein

Items Needed

Ingredients

  • 1 cup of toor dal
  • 5 cups of water
  • 1 cup tomato
  • ¾ teaspoon ginger root
  • ¼ teaspoon thai chili
  • 1 dried chili
  • ½ teaspoon turmeric
  • 2 teaspoon coriander powder
  • 1 teaspoon kosher salt
  • ½ teaspoon tamarind paste
  • 2 tablespoon raw peanuts
  • 2 tablespoons canola oil
  • 1 teaspoon yellow mustard seeds
  • ½ cup cilantro

Equipment

  • crock pot
  • medium sauce pan
  • medium pan
  • immersion blender

Steps

Preparation

  • Soak for at least 30 minutes (then strain)
    • 2 tablespoons raw peanuts
    • ¾ cup hot water
  • Pull apart
    • 1 dried chili
  • Destem and chop
    • ½ cup cilantro
  • Chop
    • 1 cup tomato
  • Mince
    • ¾ teaspoon ginger root
    • ¼ teaspoon thai chili
  • Measure
    • 3 cups of water
    • 1 cup of water
    • 1 cup of water
    • ½ teaspoon turmeric
    • 2 teaspoon coriander powder
    • 1 teaspoon kosher salt
    • ½ teaspoon tamarind paste
    • 2 tablespoon raw peanuts
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds

Cook

  1. Using a crock pot you will cook the dal. Put the crock pot at low heat then add:
    • 1 cup toor dal
    • 3 cups water
  2. Cook for 3-4 hours and periodically stir.
    • Pro Tip: If the water burns off and the dal gets stuck to the bottom add ⅓ cup of water and stir. 
  3. Once the dal has completely broken down and there are no chunks turn off the crock pot.
  4. Add the cooked dal into a medium sauce pan and then turn to medium heat.
  5. While the dal is warming up slowly add 1 cup of water and constantly stir.
  6. Once the cup of water is added use an immersion blender to smooth out the dal.
    • Pro Tip: If the water burns off and the dal gets stuck to the bottom add 2 tablespoons of water and stir. 
  7. Once the immersion blender has mixed all of the dal add:
    • ¾ teaspoon ginger root
    • ¼ teaspoon thai chili
    • ½ cup tomato
    • ½ teaspoon turmeric
    • 2 teaspoon coriander powder
    • 1 teaspoon kosher salt
    • ½ teaspoon tamarind paste
    • 2 tablespoon raw peanuts
  8. Bring to a boil for a few minutes then lower to simmer and cook for 10-15 minutes.
    • Pro Tip: Periodically stir to avoid the dal from sticking to the bottom of the saucepan. If needed add 2 tablespoons of water and stir.
  9. While the dal is cooking in a  medium pan at medium heat add:
    • 2 tablespoons canola oil
    • 1 teaspoon yellow mustard seeds
    • 1 whole dried chili
    • ½ cup tomato
  10. Cover pan with lid until yellow mustard seeds begin to pop.
  11. Lower heat once all mustard seeds are dark brown(almost black) and continue to cook for a few minutes
    • Pro Tip: Periodically stir to avoid the tomato from sticking to the bottom of the pan. If needed add 2 tablespoons of water and stir.
  12. Once the tomatoes are soft and the mixture is thick remove from heat.
  13. return to the dal sauce pan and add:
    • the tomato mixture from the pan
    • 1 cup of water
    • ½ cup cilantro
  14. Cook for a few minutes.
    • Flavor Test:  You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
      • ¼ teaspoon ginger root
      • pinch of salt
      • pinch of thai chili
  15. If you added any additional spice cook for another 5 minutes if not you can remove from heat. 

Serving Recommendation

I recommend you pair with Indian rice.