Thursday, May 5, 2011

Because I needed to take an hour...

And create something that did not involve words or sex. LOL. Ginger carrot soup. Made it up on the spot and it is a hit, hit, hit! And pretty too. (sorry I didn't wipe the side of the pot for you after it reduced. LOL)Gorgeous pot given to me by my mother-in-law. One of my favorite pieces of cookware. It's bigger than it looks in that picture (that's what she said).

It's still chillyish here for May, so I wanted some soup.




  1. My turn to profess my undying love. LOL Ginger is the bestest thing in the whole world.

  2. it works super well with carrot. it was soooo good. we had it with dinner and i damn near licked the bowl. :D

  3. that color looks so tasty!!!
    recipe please..<.-)))))

  4. No probleme Danielle. I used:

    1 and 1/2 cups of sweet white onion chopped small
    five large carrots chopped SMALL!
    1/2 teaspoon good dried ground ginger (ideally I would use fresh but alas...I had none)
    1/2 teaspoon dreid cumin
    1/2 teaspoon dried ground coriander seed
    4 cups good chicken stock (can use vegetable stock to make it vegan)
    1 cup of water
    2 tablespoons good olive oil
    salt and pepper

    heat olive oil in pan (get it hot!) add onion and sautee while you'r chopping carrots. dump spices in, let it cook a minute with onions, then add carrots. sautee 3-5 mins till onions and carrots start to feels soft. Salt and pepper to taste. Add the stock and water. Simmer until all veg are super soft. I did about an hour so it reduced by half.

    strain liquid into bowl and reserve cooked veg. blend/puree veg until super smooth. add back into stock. put all back in pot and gently simmer until broth and veg combine and soup is smooth.

    serve. and try not to stick your head in the bowl and be greedy. :)

  5. i so will cook that soup this weekend...will report how it went and how i liked it:-) thanky ou for sharing the recipe:-)

  6. let me know how it is! send me a picture! :)


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