I have used another recipe for Carrot Soup that I found on the Internet… of course, I don’t have it in front of me, but the proportions don’t need to be exact. If you want the soup thicker/thinner more carroty/more peppery, adjust at will. It’ll be fine.

Don’t worry about chopping the vegetables neatly – this soup will be blended when it is cooked, so it doesn’t matter.

Ingredients
1-2 pounds of carrots, peeled and chopped
2 cartons chicken broth
1 medium onion, chopped
1-2 T. olive oil
black pepper to taste
1/2-1 cup of any kind of rice

Directions
Chop carrots and onions. Heat olive oil in large pot; saute vegetables until somewhat softened, but not brown. Add salt/pepper to taste. (I don’t do a lot of salt – it’s in the broth).
Add the broth and the rice. Bring to a boil and let simmer for about 25-30 minutes, until carrots are softened and rice is cooked. Set aside to cool. Ladle batches into the blender to puree the soup when finished, unless you’ve got a nifty immersion blender. Then just attack it in the pot.

Serve, adding pepper to taste. The blended rice in this dish makes it thick and creamy, but it’s non-dairy!

This recipe is courtesy of Melissa’s mom.

Ingredients:

1/2 cup olive oil
2.5 tbsp Balsamic vinegar
3 tsp garlic, minced (about 6 cloves)
2 tsp dried rosemary
1 tsp black pepper, ground or well-crushed
4 3/4 inch thick steaks
1 jar roasted red peppers (7 ounce), drained, cut into strips (or do it yourself)

Whisk oil, 1 tbsp vinegar, 2 tsp garlic, rosemary, and black pepper in 13x9x2-inch glass baking dish. Add steaks; turn to coat.

Heat heavy large skillet over high heat. Remove steaks from marinade and sprinkle with salt. Place steaks in skillit and saute to desired doneness (about 4 mins/side for medium rare). Transfer steaks to plates. Add red peppers, 1.5 tbsp vinegar and 1 tsp garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks. Makes 4 servings.