This easy, nutritious, and tasty ginger-carrot soup is light enough to eat in the summer but warms your ribs in the winter. It’s one of the recipes I will be refining and putting into a cookbook. It’s loosely based on a Reader’s Digest recipe I found in the late 1980s or early 1990s, but I’ve changed quantities and added ingredients. The final step is to run it through a blender after cooking. Thickness can be adjusted by altering the carrot to liquid ratio. Feels like cream soup–but isn’t!
When you come home from work after 9:00 or 10:00 p.m., it fills the belly, and the flavour sensation of fresh herbs, roots, and garlic makes your taste buds dance.
The cookies are a simple shortbread recipe I looked up more than 15 years ago. For this batch, I used Italian flour, European cultured butter, and natural cane sugar. They’re not too sweet and surprisingly good for their simplicity.
Do you have food favourites you’d like to share?
The pictures and the words had me drooling. Thankfully I have my lunch in front of me.
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I thought of you and figured it was time to do a food post.
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On bowl 2 of chili. Kind of wish I had carrot soup, but I’m content nonetheless.
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😀
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I’ve nominated you for the Blogger Recognition Award, if you’re interested.
https://evablaskovic.com/2017/01/21/blogger-recognition-award/
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I just saw, I am absolutely interested! Thank you for the nomination!
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Looking forward to your post!
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