- Chop or shred the carrots with your device of choice (food processor, Vitamix blender, grater, etc)
- Heat oil in a small pan and sauté garlic, onions, and carrots until onions are clear and carrots are tender. Add a little broth as needed to keep everything moist.
- Place all ingredients into the Vitamix container and secure lid. Start at the lowest speed, then slowly increase to the highest. Add more broth as needed until the consistency is to preference.
- Blend for 3-4 minutes or until heavy steam escapes from the vented lid.
This was a surprise hit! I recently read about substituting cream with silky tofu as a dairy-free, healthier alternative, and it worked beautifully. The result was a satisfyingly thick, robust soup that didn't feel overly heavy with a lovely spiced carrot flavor. I've never been a huge fan of carrots but I'd be willing to eat this every day!
Taken from Philadelphia's pie boutique Magpie, this can be a stand-in for a silky, custardy key-lime pie, or baked into a sort of cheesecake of key-lime pies. Watch the sourness - I love it when it's tart, but my brother complained it was slightly too sour. For those who aren't as prepared to pucker up, cut back a bit on the lime juice.
Originally paired with some of the basil infused whipped cream and pistachio praline as garnish.
Taken from Philadelphia's pie boutique Magpie, this candy was surprisingly easy to make and makes a deliciously crunchy garnish!
Taken from Philadelphia's pie boutique Magpie, the recipe book comes with several variations of whipped cream infused with different aromatics, such as basil or lavender. It usually all comes with the same base and technique - it's simply your choice what to infuse it with and how much to put in it. I've sometimes found the original suggested amounts a little too delicate and subtle to stand up to some of the bolder pies, so I tend to like to double the amounts for robustness.
Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.