I’m trying to be budget-conscious these days, trying to reduce the amount of food I throw out, and the number of times a week I go out to eat.
This isn’t normally a problem for me. While I’m far from a picky eater, given the choice between restaurant food and a home-cooked meal, most days I’ll pick the home cooked meal — even if I have to cook it myself.
What’s tricky THESE days is avoiding the “at work grab something for lunch” habit. It’s a hard habit to break. Less because I genuinely want to eat out, but moreso because oftentimes going to get food is the only break I get in a day. The only fresh air I get between 9-5. The only non-news part of my day.
It doesn’t help that there’s a lot of great little lunch places just a five minute walk from the office. Delicous Vietnamese vegetable rolls and soups. Amazing Thai curries (yellow AND green). Sushi. An artisan bread and sandwich shop. Mmm. Just typing it out makes me want to dash down and grab myself a bite.
So the only solution to this problem is to pack a lunch that simply can’t be beat. My latest favourite is Curried Carrot Soup. I actually used to HATE soups — I couldn’t understand why anyone would ever want to eat liquidized food (unless you’d recently gotten your wisdom teeth removed. And even THEN I insisted on mashed potatoes and carrots rather than any kind of soupy concoction). Turns out it’s not soup I don’t like. It’s canned/powdered soup I don’t care for.
Home made soup? Now that’s a whole ‘nother world o’ lunch material.
So without further ado, I give you Curried Carrot Soup. For those who are nervous of spice, I might reduce the amount of curry powder to 1 tsp and use a tad less fresh ground pepper. I didn’t find it spicy per se, but I could see how others might.
6 carrots peeled and cut into 1-inch chunks (about half a 2lb bag)
1 lg potato peeled and cut into 1-inch chunks
1 tbsp butter
1/2 onion, chopped
1.5 tsp curry powder
1.5 cups chicken broth
1/2 tsp salt
1/2 tsp pepper (freshly ground)
Heat butter in a saucepan over medium heat. Add the onion, curry powder, salt, pepper.
Cook, stirring occasionally until onion is soft (5 min)
Add broth, carrots, potato, and 1.5 cups water.
Boil and simmer until carrots are tender (20 min)
In a blender, puree all but 1/2 cup of veggies until smooth
Add veggies and garnish with a dollop of sour cream and/or cilantrio if available.