Best of the Month August 2014

A recap of my most popular posts from August 2014

I'm late again.  Oh well at least I'm still getting this post made.  I have had a good few months.  I think I'm getting more regular visitors and each post receives 200 or more views.  I hope this keeps up.  I've still been promoting my posts on Google plus and I have about 3 communities I post to regularly.  I also still try to share my posts in multiple link parties through out the week.  My pictures are improving although as summer ends and winter begins it is darker when I eat dinner and that's when I usually take pictures.  Hopefully I'll be able to edit them or figure out how to better light my photos without too much trouble.

Here are my most popular posts:

Loaded Baked Potato Dip

I love dips and apparently so do others.  This dip was delicious and very popular with 1014 views and 130 +1s.  It quickly moved to the top of my most popular blog posts and has been shared and pinned many times.  I'm very proud.

Bacon Day Round Up

I know good and well this got pinned.  I even pinned it at least once so I don't know why pinterest is wrong....  I put the wrong date on the picture (it was the 30th not 31st) but no one seemed to mind too much.  this post got 285 views and 45 +1s.

Ginger Chicken Stir Fry

Again I know this one has been pinned a few times too but it's just not registering for some reason.  283 views and 24 +1s.

Pureed Carrot Soup

Ditto as above about the pin count.  248 views and 23 +1s.

Pork and Peas Stir Fry

Again the pin count is incorrect but this was accepted to FoodGawker.  231 views and 45 +1s.

Check out my most popular posts from August 2013:

Click picture to be taken to BOM August 2013

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Pureed Carrot Soup

A creamy, vegan, soup made with pureed carrots, onions, and beans in a vegetable broth with a hint of dill.  It's filling enough for a meal but also great with a small sandwich.

(Updated 2/22/16:  Tweet-ables, Pin-able image, similar recipes, and minor editing)
I don't make soups often now that I live in a warm climate.  There is just something about soups that are best when it's cold out.  However on occasion, I have soup cravings or I just want an easy meal with whatever I have in the house and soup fits the bill.  I like soup because it's a great way to empty the vegetable drawer and use up just about any leftovers.  For this soup I had a couple of large carrots so that's what I used.

For a quick #vegan meal make Pureed Carrot Soup  [Tweet this]

Adding beans to a soup may sound odd to some but I always try to keep pre-cooked beans in my freezer so they are a simple addition.  I think beans add a nice creamy texture to most pureed soups and the added fiber and protein is never a bad thing.  They also make a vegetable soup just a bit more filling and the flavor of most beans blend well with whatever they are cooked with.  I had black beans and red beans.  I chose the red so as not to detract from the carrot color.

Add #protein & #fiber w/ beans in Pureed Carrot Soup  [Tweet this]

Pureed Carrot Soup

Ingredients:

1 Tbsp olive oil
1 small onion, chopped
2 carrots, cut into 1-inch pieces
1 clove garlic, smashed
2 c. red beans
1 cup water
1 tsp vegetable bullion
a couple dashes dried dill

In a large saucepan, over medium heat, saute the onion in olive oil until soft and translucent.

Add the carrots, (no need to peel them just scrub), garlic, beans (can still be frozen), water and bullion.  Bring to a boil and cover.  Allow to boil until the carrots are fork tender.  If you want them to cook quicker chop them into smaller pieces.

Remove from heat and pour everything into a heatproof blender and puree until smooth.  If you have a stick blender you could use that instead.

Pour the puree back into the pan over low heat.  Add the dill and serve warm.

Makes 2 servings.

Enjoy.

For more carrot recipes check out:

Maple Glazed Carrots  -

Moroccan Raw Carrot Salad

Sweet Dill Glazed Carrots

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