|Carrot leek garlic onion soup leftovers, just as good the next day.|
1 leek, sliced
4 cloves garlic, minced
3 T olive oil
1 bunch green onions, chopped (I had 'em lying around, I figured why not)
1 shallot, chopped
3 garden chiles, minced
1 bag baby carrots
6 cups water
3 cubes boullion
1/2 cup white vinegar
2-3 T lemon juice
1. Sautee first group of ingredients until the onions, leeks, and shallots are translucent
2. Add carrots, quickly sautee and then add water and boullion, bring to a boil, lower to a simmer, simmer for 45 minutes, stirring every 5 minutes or so and adding water (don't get on a conference call and forget to add water for 15+ minutes or you will burn the bottom layer of the soup).
3. Turn off the heat when the carrots are tender enough to easily break with a spoon. Puree with a stick blender. Taste. Add spices from the last group of ingredients to taste.
In other news, I worked in the garden today to start taking down plants (since it's California, they are still green, just greedily sucking nutrients from the soil even though they are no longer producing much fruit due to short days and cold).
Lo, the final harvest of the year:
In running news, I can walk without pain. I did end up with some purple bruising below the outside of my ankle, but with the daily icing and elevation it's been getting better. I've been adding a mile a day and drawing the alphabet with my toes (still sore, but not terribly so). Today, I've got one more walking mile to hit 4+ and tomorrow, for thanksgiving, I'm going to try some jog/walking. Wish me luck.