Speaking of Soup
Jun. 3rd, 2011 01:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutImprovised carrot soup recipe, preserved for posterity. All measurements extremely approximate.
clove of garlic, chopped
1-2 Tbsp fresh ginger, chopped (more is better)(grated is cool too)
one onion, chopped
about 2 pounds (?) of carrots, chopped
4-6 cups of stock
1/2 tsp curry powder
1/4 tsp powdered ginger
pinch cayenne
salt and pepper
1/2 cup peanut butter
(I wanted it to taste gingery and peanut buttery and sweet.)
Saute the garlic, ginger, and onion. Add the carrots and saute for a few minutes, then add the stock and spices. Bring to a boil and cook until the carrots are tender. Add the PB. Puree. Eat.
Next time: lime juice at the finish, peanut and scallion garnish. Also I think I used more like 8 cups of stock and it was a little thinner than I prefer as a result (and thus, alas, hard to serve to children). Nonetheless, a success.
This would be great with cashew butter, too, should you have some lying around or something.
clove of garlic, chopped
1-2 Tbsp fresh ginger, chopped (more is better)(grated is cool too)
one onion, chopped
about 2 pounds (?) of carrots, chopped
4-6 cups of stock
1/2 tsp curry powder
1/4 tsp powdered ginger
pinch cayenne
salt and pepper
1/2 cup peanut butter
(I wanted it to taste gingery and peanut buttery and sweet.)
Saute the garlic, ginger, and onion. Add the carrots and saute for a few minutes, then add the stock and spices. Bring to a boil and cook until the carrots are tender. Add the PB. Puree. Eat.
Next time: lime juice at the finish, peanut and scallion garnish. Also I think I used more like 8 cups of stock and it was a little thinner than I prefer as a result (and thus, alas, hard to serve to children). Nonetheless, a success.
This would be great with cashew butter, too, should you have some lying around or something.
