Creamy Carrot Soup, Rosemary Ketchup and Chili Spiced Potato baked fry-chips

Today was a great day folks! I got up this morning and went for a run, ran some of my PR best times. Jammed to a sweet running mix while I watched the vicious dark clouds roll into town and reveled in the storm I would get to enjoy from the couch in my living this afternoon!

As of late, I've been on this waste not, want not kick... at least in terms of food. I have painstakingly picked out recipes each week that compliment each other in ingredients and take into account my already acquired spices and pantry staples in an effort to stop buying things that we don't eat or need. I've always hated wasting food, however for me the viewpoint has become significantly stronger due to my patronage of local farmers markets and living near a community garden. I can quite readily see the food I buy, lovingly nurtured and cultivated by a person that could very well be my neighbor. How can we not have some responsibility in taking the steps to minimally pre-plan our purchases and take precautions for things that might be freezable and of use at a later time?

Anyways.. this week we've eaten some decent meals, but this one has been the first real blog worthy meal.. you know sometimes, food is just food, and if I am going to go through the trouble of blogging my caloric and gastronomic adventures then it better be one of two things, either freaking awesome, or down right terrible! As to save all of you from the tortures of eating bad food.

Tonight we ate carrot soup, which intrigued me cause carrots are extremely healthy and putting them into a soup format seemed like a fabulous way to compliment my never-ending desire for Potato Champion's small fries with rosemary ketchup, not healthy, in fact the opposite of healthy. FRIES, who doesn't love them?

Honestly, I really wanted sweet potato fries for dinner, but I couldn't convince my husband to walk to the store and buy some when it was 40 degrees and pouring rain, I don't blame him, but they would have been super yummy.

Rosemary ketchup, the star of the show for me tonight! It's tangy, herbaceous, spicy-sweet and best yet, completely freaky chemical free! Huzzah! Don't even get me started on high fructose syrup, but anyways, the mass processing of food has only awakened my eyes to figuring out that I should start making things "less scary" myself. Thanks Heinz.

Rosemary Ketchup
1 can of tomato paste
4 TBSP of White Distilled Vinegar
2 TBSP of White wine Vinegar
1 TBSP Sherry Vinegar
1 tsp of crushed garlic
1/3 - 1/2 cup of water
1-2 TBSP of brown sugar
2 tsp of cayenne
1tsp salt
1 tsp garlic power
1 tsp coriander
1 tsp turmeric
1 spring of fresh rosemary minced

Mix all ingredients in a bowl until completely combined, then simmer over low heat in a sauce pan for 5 min, remove from heat and bring to room temp before serving, you store in the fridge for 1-2 weeks

Chili Potato Fries (recipe used from serious eats)
5-6 Yukon Gold Potatoes
1 Tablespoon olive oil or a mister for olive oil (these are the best!)
kosher salt
chili powder


Preheat the oven to 400°. Spray a baking sheet with non-stick coating or line it with parchment paper.
Slice the sweet potatoes approximately 1/8-inch thick. Thinner than this and you end up with brittle chips (also good!), and thicker fries tend to get mushy. Use a mandoline, but a sharp knife works just as well.

Pat the coins dry with a clean kitchen towel and then toss them with the olive oil in a small bowl. Arrange them in a single layer on the baking sheet and sprinkle them with salt and chili powder.

Bake for 10 minutes and then flip the fries over. Sprinkle the other side with salt and chili, and continue baking for 5 - 10 minutes until the centers are tender and the edges are slightly crispy. Let the fries cool for 5 minutes on the tray to let them firm up a bit.

Serve while still warm with rosemary ketchup or other favorite dipping sauce.

Savory Creamy Carrot Soup
  • 4 Small Yukon Gold Potatoes, peeled and cubed
  • 1 pound carrots, peeled and quartered lengthwise and chopped evenly
  • 2 small-medium onions, diced
  • 4-5 garlic cloves, rough chopped
  • 2 teaspoons kosher salt
  • 1 tbsp of fresh thyme, minced
  • 1 tsp of turmeric 
  • 1 tbsp chili sauce, like Sriracha
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1 quart vegetable stock, low sodium
  • 1/4 cup of half and half
  • 1/8 cup of Italian cheese
  • Freshly ground black pepper


    1. Cut the potatoes into small chunks and the carrots into 1/4-inch thick rounds.
    2. In a dutch oven or stock pot, heat 1 tbsp of olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft, about 10 minutes, add garlic and stir for 1 min. Add 1/2 of the wine to dutch oven and deglaze the pan. Next, Add the cubed potatoes, sliced carrots, stock, salt, pepper, spices,  and one cup of water. Bring to a boil, then simmer until vegetables are tender, about 20-35 minutes.
    3. Remove from heat, then transfer to a blender to puree until smooth. Season to taste with salt and pepper. Bring the puree back to the dutch oven and bring back to temperature, add cheese, and half and half and stir thoroughly. You may add water to bring soup to your desired consistency. If desired, chill in the refrigerator, or return to the heat to warm through.
    4. Serve the soup in shallow bowls with Greek yogurt, salt, and thyme on top!

      Sometimes, days are just great... today was that day for me. Take em' when we can get em' :)

      Happy Eating.


    Anonymous said...

    What a great resource!

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