My mom often has a little trouble in restaurants. She is a vegetarian. And she’s allergic to onions. And she only likes romaine lettuce. She doesn’t like heavily spiced food. Or salty food. And there are quite a few other things she doesn’t like. (mushrooms)
Now before you get all judge-y, just picture a nice little lady who wants a salad without iceberg lettuce and more veggies than old shredded carrots and radishes. That doesn’t seem hard right? Especially in the nice restaurants where the chefs aim to please, where the fresh produce is in abundance, where the chef is professionally trained?
You wouldn’t believe how hard it is to get a decent salad these days. or heck, how about some pasta with a few hot veggies on it. Sometimes she even has trouble in vegetarian restaurants because this community relies so heavily on the use of onions (basis for just about everything) and mushrooms (often a “meat substitute.”)
It amazes me each time we go out to dinner how hard it is for a restaurant to accommodate. Sometimes they can’t even grasp substituting the romaine lettuce that they are already serving for their Caesar salads as the lettuce for their garden salad. Anyway I digress.
Each time she comes to my house I make it my personal challenge to make delicious, vegetarian, onion-free food for her. (And of course it helps that I know all her likes/dislikes too.)
But if I can do this…
6-8 medium size carrots roasted on a sheet pan brushed with the tiniest bit of oil and the tiniest bit of salt and pepper.**
1 small head of garlic roasted in a foil packet with the same tiniest bit of oil.**
1 tsp fresh ginger, finely grated
1 tsp honey or agave syrup
1-2 tsp dried dill ( or 1 tbsp fresh if you have it)
blend the carrots, ginger, agave/honey and 2-3 of the cloves from the roasted garlic head in a medium size sauce pan over medium heat. Add the dill. Add enough water till you have your desired consistency. Heat thru. Taste for seasoning and add extra salt and pepper if you need/want it. Ladle into bowls and swirl a little cream, milk or half and half on top for extra creaminess.
**I roasted these a couple of days ahead when I had the oven on for something else. That makes this soup as easy as opening a can.
don’t add too much roasted garlic or this can easily become orange-colored garlic soup – which is okay if that is what you love.
Stock or milk could be used for all or part, as a substitute for the water.
Makes about 2-4 bowls depending on your level of consistency.