Roasted Carrot Soup

Today is the last of the year. Time to think in what has been in 2016, to make plans and resolutions for the upcoming year. And we all know, between all those goals they are always the same: to quit smoking, eat more healthy, practise more exercise… Most of those things are left aside on the second day… But we do those plans of good intentions and to become better.

Honestly, I have already shared my New Year’s theory. I believe New Year’s Eve must be celebrated the night before each one’s birthday. At least you had been born of January 1st. Well, on that case: “Yes, those people really start the New Year because they were there but not all the other ones whom had not been born.” No worries, it is a time space technically. I wrote about it, somewhere.

Anyway, I must tell you: “I believe in you. I believe that if you really purpose it you can start the year more healthy and doing the right choices on your path.” And for that, I want to help you sharing a detox recipe. For the over excess of the passed days and all of that…

It is inspired by this one by Goop. However, it has certain variations. Mostly in taste and flavours. I have made it a bit more Mediterranean. Plus, and like and extra. The secret recipe of how to make garlic bread. Something which seems a mystery for so many and which is one of the basics at Southern Europe. Here bread is sacred. We cannot live without it and we reinvent it, in so many ways, that you cannot even imagine them. On any case: “Happy New Year to all!”

Roasted carrot soup + garlic bread

Ingredients (for 2):

For the soup:

  • 4 to 6 medium large carrots
  • 1 onion
  • 2 tbs olive oil
  • 2 garlic cloves
  • 1 tsp ginger
  • 1 tbs oregano
  • a pinch of salt
  • 2 cups of water

For the bread:

  • 2 bread slices
  • 1 garlic clove (1tsp of garlic powder)
  • Fresh parsley (1tsp of dried parsley)
  • a pinch of salt
  • 2 tbs olive oil.



  1. Preheat the oven to 245ºC for 10 minutes. In between, wash and clean the carrots removing the stems or root hardness. Use a peeler for a smoother texture if you need it.
  2. Take aluminium foil. Wrap the carrots on it. Put on a tray and cook them to slow temperature for an hour.
  3. On a pan, add the olive oil. Let it warm. Add the chopped onion, garlic and, if it is used, fresh ginger. Sauté lightly until everything will become tender and fragrant. Set aside. If you haven’t used fresh ginger, add now the powder one. Stir and let it cool until the carrots will be done.
  4. Once the carrots are ready, remove them from the aluminium. You will see they are caramelised but not juicy. Put them on a blender, add the onion and garlic sauté. Add two cups of warm water. Process everything until it will have a nice smooth texture.
  5.  Serve it on bowls add for to drizzle it some oregano and, if you wish, a bit more of olive oil.


  1. On a mortar, smash the peeled garlic. Work it until it will become a smooth paste. Add the parsley and repeat the same working with the pestle until to make a thick paste. Incorporate the olive oil slowly while you are working on the paste, this will give to everything a thicker consistence. NOTE: if you are using powdered or dry species skip this step, simply blend the ingredients together until to give to them certain consistence.
  2. Spread the spiced mixture over the bread. Using an oven or a grill toast it to taste. Now do not deny the secret was not so complicated. Best.



Today Cooks Buitoni

Assortment of Buitoni pizzas. From left to right: Caprese, Barbacue and Carbonara.

Assortment of Buitoni pizzas. From left to right: Caprese, Barbacue and Carbonara.

I know what you are going to start to think about me, that indeed I do not know how to cook. Well, not exactly, it is a schedule thing… You know? Complicated, only the folks working at publishing, magazines or production departments can understand it fully. But never mind. If anything is not mixed in between, next month it would be a recipe made for me. Or maybe someone will make a nice video for it before and they will make me save time. Who knows? Things happen too fast.

I think you know who is Buitoni. He is the Italian brand from Nestle which gives you the Italian touch at your couisine. So before you will learn to sing: “La donna e mobile qual piuma al vento. Muta d’accento. E di pensiero.” Buitoni has already made it for you. Not need to complicate yourself knowing how la pasta di mama is made. They have already short the process just for to save your time… And that is lovely because have you ever tried to make fresh pasta at home? I did, it was a whole morning making the process.

Similar happens with pizzas. It is nice to know to make your own but they need several hours to make the batter with a nice crush. One must love the kitchen a lot to do those things. Trust me. However, the most important is also to have tons of time and this is something to which most of us lack in our days.

I can say this method is more simple. One trusts what the box says and it ends looking good, also always tastes good. So no worries really. Personally, I want to try the new Diavola flavour which they have released recently… Maybe it is for all this Italian Inferno inspiration issue. Who knows it really? But it seems bold and a worthy try for the ones whom love the spices.

Buitoni light for the shoe, gift and letter

Buitoni light for the shoe, gift and letter

The three flavours on this pic are the classic ones. I must confess I have not tried the Barbacue yet, it is on my freezer just for “emergencies”. And yes, this is a mess between so many up and down issues. However the other two flavours are very nice.

What am I writing this? Again this is not sponsored. Neither I got any benefit of it. Just in August I participated in some promo and they send me this cool light for the shoes so I am giving thanks sharing about it. Would not you do the same? Today is easier to make it than in other times so do not loose the opportunity to say thank you to anyone. One never knows with the sort of things one can find on her path.