Carrot Potato Soup

Even though it was 37 degrees when I got up, I put on a winter hat, got bundled up and headed out for a 30 minute walk before work.  It was chilly!  But it was nice to see some grass down by the river.

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But because we had so much rain on Sunday – it was wormpalooza!  Everywhere I looked there were worms!

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I came back, got ready for work and put my own protein plate ala Starbuck’s together.  Half of one of my Nature Valley granola bars, an ounce of mixed nuts, some fruit and a hard boiled egg.

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Work was busy since we are down to two secretaries, but I was happy because I actually had productive work to do other than to make scratch pads out of forgotten printout paper!  I was heading to the gym when my step-son sent me this on Snapchat:

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He burned 1100 calories in one hour on the treadmill – 15% incline the whole time, and this time finished up the last 40 seconds of the workout WALKING 7.0 mph!  He tried to do it for a minute, but couldn’t do it – but holy moly that’s impressive!

I did the “speed skating” machine, because I don’t know what it’s called.  It’s like an elliptical, but your feet go side to side.  Tony would be happy to know that I watched Mac N Cheese Monday on the Chew while working out.  He hates mac n cheese!

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I did it for 30 minutes – 2.24 miles.  My legs were screaming by the time I got done!  I then did 10 minutes of upper body and five minutes of stretching.

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Knowing that it was going to get cold again this week, I decided to make a couple soups.  First up – carrot potato!  This makes 4 servings (about 1.5 cups) 273 calories, 7.7 fat, 37.5 carbs, 5.8 fiber and 14 protein.

Carrot Potato Soup

Ingredients

  • 2 large carrots
  • 2 stalks celery
  • 1 teaspoon garlic
  • 2 large potatoes
  • 2 ounces sharp cheddar cheese
  • 1 cup 2% milk
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon crushed red pepper
  • 2 tablespoons parsley

Instructions

  1. Put the carrots and celery in a food processor and chop up. In a stock pot, add 1/2 cup of the chicken broth and the garlic. Cook for 2-3 minutes. Add in the carrot/celery mixture and cook another couple minutes. Chop up the potato into bite size pieces and add everything but the milk, cheese and parsley to the pot, reduce heat to medium low and simmer for 20-25 minutes, or until the potatoes are tender. Remove from the heat and stir in the cheese, milk and parsley. Use a stick blender and blend. I garnished mine with bacon and a bit more Cabot extra sharp cheddar cheese.
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This was so good!  I love the orange color of the soup.  I had a low carb spinach and cheese wrap on the side.

So I knew the snow was coming.  It started snowing about three in the afternoon.  By the time I got almost home – it looked like a winter wonderland!

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If this was December 1, I would be happy.  But I am not happy that it’s April 14!  We probably got an inch and a half when it was all done.  Gah.

Tony wasn’t feeling all that well and just wanted plain pasta for dinner.  That meant I could “Bizzify” my dinner!  That basically means making something that Tony wouldn’t touch with a ten foot pole.

This was the start of my inspiration for dinner:

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And baby peppers that my co-worker gave me and I finally remembered to bring home!

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I got that creole seasoing on clearance at my Dollar store – I am glad I decided to taste it before adding it to the dish, because 1/2 teaspoon was plenty spicy!

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My recipe was inspired by this one.   Obviously mine is a bit different because I used real noodles and baby arugula instead of kale.  I still can’t get myself to try kale again – maybe someday!  Calories for this dish: 436 calories, 16 fat, 47 carbs, 3.1 fiber and 22 protein.

Creole Andouille Sausage Pasta

Ingredients

  • 2 baby peppers chopped
  • 1 teaspoon garlic
  • 2 ounces sliced andouille sausage
  • 1/2 cup chicken broth
  • 1 teaspoon corn starch mixed with 1 tablespoon water
  • 2 tablespoons Chobani greek yogurt
  • 1/2 teaspoon Creole seasoning
  • 1 cup baby arugula
  • 1 cup cooked egg noodles

Instructions

  1. In a sauce pan sprayed with Pam, cook the peppers and garlic for 3-4 minutes. Add sausage and cook just until browned, another 4 minutes or so. Remove that from the pan. Add chicken broth, the corn starch mixture, creole seasoning and scrape up any browned bits at the bottom of the pan and let the sauce thicken up – just 2-3 minutes. Remove from heat and stir in the Greek yogurt. Add in the peppers and sausage, the cooked pasta and 1 cup of the chopped baby arugula and stir until combined and the arugula starts to wilt. Garnish with fresh grated Parmesan cheese and parsley.
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Winning!  This dish was delicious – not too saucy, spicy, and you get a bit of crunch with the peppers.  I am not a huge fan of arugula in salads, but it was delicious in this dish.

And I got all my steps in yesterday!  It helped getting out for a walk before work.

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I chickened out on my walk this morning – right now it’s 22 degrees but feels like 15.  Um, no thank you!   I’ll just have to do a lot of laps around my office today and do a treadmill routine at lunch.

Stats for the Day:

  • 1569 calories (includes Cheetos I found in the pantry and ate last night!)
  • 156 carbs, 63 protein, 81 fat, 22 fiber
  • 45% of calories from fat, 15% from protein and 38% from carbs
  • average blood sugar 138

Time to get this show on the road – make it a great day!

32 thoughts on “Carrot Potato Soup

  1. I know you are tired of the winter weather but I am in LOVE with the winter wonderland photo! I like the sweet mini peppers. They are so sweet and have such a great crispy crunch. Wormpalooza what a cute saying. Yuck with the worms everywhere but they are a sign of good soil. We get a lot of slugs and snails when we have tons of rain. Those really gross me out and to my knowledge they serve no useful purpose.

    • It’s funny the first time I tried to garden, my soil was full of grubs, and I thought that was a good sign – um, no!

      Glad you like the pic Kym! I use an app called Pro HDR on my iPhone 4 – not a bad iphone picture if I do say so myself!

  2. Laughing at “Wormapalooza!” And I’m trying that soup!

  3. Ew. Those worms are gross!!!
    Man, it’s hard keeping up with you and your steps – I’ve been walking around my living room at night trying to get more! lol

  4. Great job on the steps!! Hope Tony is feeling better. I can’t believe its still snowing there :(. The soup=yum! I love carrots

  5. We are both feeling much better, thank you Biz. Hope Tony feels better too. Your winter wonderland picture looks so pretty….yeah, but not in April. JP used to plow snow in the Chicago area and he remembers snow in May….now didn’t that make your day…bawhahahaha!!!

    You sure are getting lots of steps in….very good! Have a great day.

  6. We had a bit of snow yesterday, too. Today it is just super cold.
    Sorry that Tony hasn’t been feeling well lately – no fun!!!
    Your pasta looks tasty!

  7. Oh for goodness sake on the snow. I am so tired of winter it doesn’t even look pretty to me anymore!

  8. That is a beautiful snow picture. BUT NOT FOR APRIL!!!!! So with you on being OVER this cold weather.

  9. I love soup, but it’s a cold weather season specialty for me. Now that spring has sprung I’ve moved on, except for maybe a a lobster bisque, ha!

  10. Yup, the snow sure looked pretty but the timing does not please me AT ALL! Can’t blame you for not wanting to go for a walk in the cold this morning.

    That dinner looks yummy. I’d never tried kale – until book club this past Saturday. One of the women brought a salad with kale in it, and it was tasty. From Costco, Eat Smart Sweet Kale Vegetable Salad kit. It was a hit with everyone. I might actually buy it for myself… http://eat-smart.net/products/product_salads.aspx?id=43

  11. So. over. this. winter.
    And you’re so right about the worms….! B tried to eat one yesterday :)
    That soup looks DIVINE!

  12. Your my motivation today reading your blog while on the elliptical ! :)

  13. All of this looks so good! Except for the snow. That blows. I’ve missed visiting. I’ve got a ton of stuff going on now and doubt I’ll even get to blog much in the near future. Boo.

  14. yeah, we got about 2 inches today. Gah is right. I’m not even happy when it comes in December! ha! Oh well, it will be gone tomorrow, and then back up into the 60s by the week’s end.

    That soup looks like the perfect thing for today!! Wish I had a bowl! And I LOVE arugula in pasta!! Yum!

  15. Winter just won’t end! Your food looks great. I like those little mini peppers. I dip them in hummus.

  16. Seriously? Snow in April? Reminds me of that Prince song: Sometimes it snows in April! Come on, let that Winter move on till next year!

    I always laugh that you watch foodporn during your workouts. It’s such a funny combination, doesn’t it make you extra hungry?

    • Ha, I know it’s crazy to watch Food TV while working out, but it makes the workout go by so much faster – and sometimes I get good ideas too!

  17. Love the soup recipe. Will try it after I shovel my walkway. Yay, spring!

  18. How is it humanly possible for anyone to NOT like mac and cheese?! That man is a mystery.

    • I know, right? Not even my FOUR CHEESE macaroni and cheese with butter bread crumb topping! :D

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