Carrot Soup and Shortbread

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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?

About Eva Blaskovic

I am a multi-genre author of literary fiction and fantasy, and writer of non-fiction articles on parenting, writing, education, health, and travel. My background encompasses both the sciences and the arts. I teach at a specialized clinic for learning difficulties and mentor young authors. In addition to writing and teaching, my passions are weather, Indian food, gardening, and music. I have played eight musical instruments and spent many years immersed in taekwondo and karate. In my youth, I was an avid canoeist. I was born in Prague, Czech Republic, grew up in Ontario, Canada, and moved to Alberta in 1988, where I raised four children.
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8 Responses to Carrot Soup and Shortbread

  1. JJAzar says:

    The pictures and the words had me drooling. Thankfully I have my lunch in front of me.

    Liked by 1 person

  2. Pingback: June 2017 Roundup: Health, Cooking, and Gardening | Beyond the Precipice

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