It’s still soup weather.
Actually, I think any weather is soup weather, but it’s still a little cold, so
others might agree with me. This is a recipe I made up. I heard someone mention
carrot soup and that sounded inviting. But when I looked through all my
cookbooks and a few pages of online possibilities what I found was not exactly
what I wanted. I wanted carrots. A carroty taste. Not ginger or cardamom or
dill, not that there’s anything wrong with those. I just wanted carrot. So this is what I did and, like many of my
recipes, it’s so stupidly easy that it’s embarrassing to call it a recipe. However…
I chopped an onion and
stirred it over low heat with a little vegetable oil until it was translucent.
I didn’t let it brown at all. That browned onion taste is delish, but that’s
not what I wanted. The quest was carrot.
Then I cut up some
carrots and threw them and some bouillon and water in the pot with the onion. I
used chicken bouillon though I could have used vegetable. I use something called
Better ThanBouillon that comes in a
little jar and IS better than any prepared bouillon I’ve tasted. You use a
teaspoon to a cup of water. I used roughly 2 carrots per cup of liquid, though
I think I may have added more liquid and thrown off that formula. But it worked
anyway. I figured the bouillon had enough salt and pepper so I didn’t add
When the carrots were
cooked through I pureed everything with a stick blender. Done and yum.
I was serving it to
company, so I plopped a dab of crème fraiche on top to make it look a little
special. Everyone liked it.
My photo on the home page is by Peter Urban.
My author photo is by James Dalsimer.
The book trailer video is by A. Dalsimer.
The cover of Afterwords was designed by Kate Misail.
The painting on the cover of Afterwords is by Eric Sealine.
The painting on the cover of Container Gardening is by Faith Hochberg.
The photo on the cover of Brightness Falls is by Lora Brody.