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?