Summer is here and that means hot days, backyard barbecues and spending time with the people you love. No one wants to spend hours upon hours in the kitchen doing food prep. That’s why I’m thrilled to add the Hamilton Beach MultiBlend™ Blender & Food Processor to my small appliance collection. It makes short work of all my least favourite kitchen tasks so that I can spend more time enjoying the beautiful weather.
The MultiBlend™ chops, blends, purees, grates and slices so that you don’t have to. I have a number of other small appliances including a mini chopper and mandolin that do the same things, but this is so much more convenient. In one afternoon of cooking I used it to slice cucumbers and carrots, chop up jalapenos, onions and garlic, and then to puree my carrot ginger soup. A note for chopping onions – I did find that the chopping blade didn’t do a great job with larger pieces. Once I cut my onion into quarters it worked much better. Cleanup in between dishes was a snap as The MultiBlend™ comes apart easily so you can clean all the various parts.
The MultiBlend™ Includes:
- 48 oz. shatterproof blender jar
- 3 cup processing bowl
- Chopping s-blade
- Shredding/slicing disc
- Stir spoon for mixing thicker foods
Then MultiBlend™ is available at Walmart.ca for $63.98. Pick one up today and then put it to work making this refreshing cold soup!
Carrot Ginger Soup
- 1 tbsp. olive oil
- 5-6 large carrots
- 1 1/2 medium onions
- 4-5 cloves of garlic
- 2 tbsp. coarsely chopped ginger
- 1 Tetra Pak (900ml) vegetable broth
- salt and pepper to taste (I like 1 tsp salt – 1/4 tsp pepper)
Chop up carrots, ginger, onion and garlic into small pieces. Season the mixture with salt and pepper. Place oil in a large saucepan and pour in carrots, onions, garlic and ginger. Over medium heat cook the mixture 5-10 minutes until onions start to become translucent. Make sure not to brown the veggies. Pour in vegetable broth and simmer over medium/low heat for 15-20 minutes or until carrots are soft and come apart when a fork is poked into them. Remove from heat and let cool 5-10 minutes.
Scoop the soup into a blender and puree until smooth. Garnish with parsley and serve with crusty bread for dunking.
This soup can be served hot or refrigerated 4-6 hours or overnight. It is the perfect lunch to enjoy on a hot day. Bonne appetite!
This post is sponsored by Hamilton Beach Canada. In exchange this review, I have received special perks in the form of products and compensation. All opinions on this blog are my own.