Carrot and Caramelized Onion Soup

Today was a day full of gratitude. The sun was shining and my spirits were so high! Why? Well...

one

I just got back from disneyland and it was AWESOME! 

Hello gorgeous! Can I be you, pretty-please?

Mulan was an angel! Savannah, who considers herself too cool for princesses, even jumped in on this picture! Score!

Look at those smiles! You can't fake those faces!
I've nannied for these little bugs since they were 2 months old! Can you believe it?
Where has the time gone? 

Me and Meggy on the carousel. Magical!

two

I get to do what I love every day! Every time I leave a lesson or a class, I feel... well... happy! Can't get any better than that!

three

I'm married to my best friend. 

*Insert awwww's here*

Yeah, we still take lovey-kissy pics. What of it? 

four

LDS General Conference was last week!
Listening to the prophet and apostles speak never gets old. What an amazing blessing!

five

I spent my birthday reading letters from my families and friends. My heart feels so full! My husband really knows how to make a girl feel special!

Gratitude is the key to happiness, dontcha think? What are you grateful for today? 

Of course this wouldn't be a Hannah post without a recipe! Now, this meal was perfect to channel that long-anticipated Fall season! Forget about that pesky 80 degree weather with this warm carrot and caramelized onion soup with homemade foccaccia bread! 

I got this recipe here. Sadly, I am not as brilliant of a chef to come up with this beauty! But I can tell you that it is AMAZING. 

CARAMELIZED ONION & CARROT SOUP

• 3 large onions, sliced
• 1/4 cup olive oil
• 5 lbs carrots peeled and sliced into coins
• 3 large yukon gold potatoes peeled and cut into ½ inch pieces
• 1 cup celery sliced
• 32 oz carton vegetable stock 
• salt and pepper to taste

 INSTRUCTIONS
1) Cook onions and olive oil over low heat until well-caramelized and a medium to dark golden brown, stirring infrequently.

2)Add carrots, potato, and celery and cook for another 10 minutes, tossing well to coat with olive oil and onions.

3)Add vegetable stock, turn heat to medium high, and bring to a rapid boil. Cook until vegetables are very tender almost falling apart- about 20 minutes.

4)Blend with an immersion blender until completely smooth (I used my blendtec in two batches and it worked great!)

The homemade foccaccia will be another post, once I perfect the recipe! But doesn't this look divine? All vegetables, rich flavor, and tons of nutrients! Enjoy this warm meal with your sweetheart! (post-meal cuddling required).

xo

Hannah