My mom is
addicted to magazines a magazine devotee. Whenever I go to my parents there are tons of magazines, begging to be flipped through. Earlier this fall, I stumbled upon one I didn’t recognize – Mary Jane’s Farm. To my brusque, “What is this one?” my mom responded, “Oh, it’s some hippie from Idaho. You’d like it.”
As usual, my mom was right. I do like this Mary Jane hippie woman. A cursory glance of her website tells me she is a busy-bee hippie woman at that. She’s got a magazine to her name, a B&B, some sort of educational farm, and all sorts of earthy-type goods. I love that! More importantly though, her soup recipe, which I made last night was fast and easy – perfect for a weeknight meal – and delicious.
Moroccan Carrot Soup (from Mary Jane’s Farm)
1 onion, diced
2 cloves garlic, minced
2 T. olive oil
3 c. diced carrots
3 c. vegetable broth
1/4 c. minced parsley (I used an unidentified quantity of dried)
1 T. honey
1 t. lemon juice
1/2 t. ground cumin
1/2 t. ground allspice
Saute onion and garlic in oil. Add carrots and vegetable broth; bring to a boil and then simmer for 20 minutes. Add parsley. Purée. Stir in honey, lemon juice, and spices. Add salt and pepper to taste. Enjoy!