There are days when all of my powers of food preparation vanish from my brain. I stare at the refrigerator, filled with ingredients, and think where is dinner in all of that? How can it be full and we have nothing to eat? Why didn't I start thinking about dinner an hour ago???? It was a day like that I first made carrot soup. This soup involves no chopping of onion and celery in to fine little cubes. No cream or garnish of basil or dill. But it is orange and goes well with a Montreal style bagel. I do add an occasional extra if my brain happens to start functioning again by the end of the preparation. Simple Carrot Soup
serves about 4 (depending on how much you thin it out at the end) 1 cup of carrots (baby or otherwise) water to cover Boil the carrots until soft in unsalted water about 15-20 minutes. Place the carrots in a blender with 1/2 of cup of the cooking water to start. Blend and slowly add more water until it reaches a smooth consistency. DO NOT add all the water at once otherwise the carrots will never blend completely smooth. Or they may just not in your lifetime. When smooth, season with salt. Additions - blend with the carrots 1 Tbs of Coconut oil 1 Tbs of Crystallized ginger 1 Tbs Chopped Basil or Dill
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{M} on CookingI've been cooking for as long as I can remember. But there is something wonderful about finding a new recipe, tasting something new or something prepared in a new way, or just enjoying food with friends that has made it central to my life. Archives
August 2013
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