My first blog post was terrible. I think I knew that when I posted it one year ago today: an unappetizingly mushy vegetable strudel, baked in crumbly filo dough and photographed in poor lighting. It looks kinda gross. I’m pretty sure it tasted kinda gross. But that first post was about honesty — about setting the tone for my first year of blogging — so I went with the strudel, and I don’t regret it.
In some ways I was easy on myself throughout this first year. It was a year for learning. I didn’t have specific goals for the blog; I just loved cooking, writing and taking photos. Sometimes I let myself get away with subpar writing and photos.
I never worked very hard on gaining legions of followers; I never fussed over the latest food trends; I never pushed myself to gain a distinctive presence in the blogosphere.
I just wanted to do it because I loved doing it. But just like anything that is well loved, Buried Carrots grew and changed and expanded anyway, maybe not by leaps and bounds, but by small measurable increments. And along with it, I changed. My little blog has opened the door to new opportunities for me — and I want to run with it!
This year is all about expansion.
As a blog birthday gift, I purchased my domain name. I think that’s a good start. I’m thinking about a new look for Buried Carrots and new tactics for spreading the word about what I’m doing. And I’m not going to settle for subpar anymore. The blogosphere is a great big place, and to develop a presence I need to be the best I can be. There’s just no room for subpar.
This brings me to my recipe for the day. Roasted Carrot and Pistachio Soup was not what I had planned for the Buried Carrots birthday post. But what I had planned ended up in the subpar pile, so it is slated for redo later in the month. And anyway, Roasted Carrot and Pistachio soup still celebrates my title ingredient — and pretty gloriously, too.
Carrots are roasted with whole garlic cloves and onions and then simmered with pistachios until a dark, rich broth forms. If you’ve never had roasted carrots, you’re missing out: they develop a dark caramel flavor while retaining the sweet carrot inside. Thyme gives the soup a hearty, earthy flavor that couples nicely with the nutty pistachios.
Happy Birthday, Buried Carrots! Thanks for a great first year. I’m filled with excitement, hope and inspiration for the second!
6-8 large carrots (about 1¾ pounds), peeled and chopped into 1-2 inch pieces
1 large yellow onion, cut into 1 inch pieces
8 cloves garlic, peeled
1/4 cup olive oil
½ cup roasted, unsalted pistachios
6 cups vegetable stock (more or less to reach desired consistency)
2 tsp dried thyme
salt and pepper to taste
Preheat the oven to 475˚. Toss the carrots, onions and garlic with oil and add salt and pepper to taste. Roast the veggies for 35-45 minutes until browned on the outside.
Place roasted veggies in a large saucepan and add the vegetable stock, pistachios and thyme. Bring to a boil. Reduce heat to low and simmer for about half an hour or until vegetable are tender. Working in batches process the soup in a blender or food processor until smooth. Add additional broth if necessary to reach desired consistency.