As the seasons change from winter to spring, a transition recipe, such as Carrot Soup, is good to have up your sleeve. This subtly sweet and velvety soup is wonderful served hot or cold, depending on whether you want to warm up or cool down, according to the erratic temperatures of the season.
Variations on the theme of this simple soup take advantage of the ubiquitous carrot and your craving for a particular flavor profile.
Seasonings may easily be adjusted to appease a variety of nationalities; add lemongrass and substitute coconut milk for plain milk and call it “Thai”. Or substitute cumin for the ginger, chopped cilantro and peppers for the nuts, and “Hello, Sante Fe”. Dill for ginger and sour cream for milk–why not? It’s all good.
Long before Steve Brill made hunting for wild foods a thing, since the dawn of our species we’ve been foraging our lands for edibles to survive. (In the eighties, Brill–aka, Wildman– began organizing foraging expeditions in Manhattan. Once he was slapped with a summons for making a meal from Central Park weeds. Minutes after his arraignment, … Full recipe post »
The other night I enjoyed fried beets at Vellum on Main Street as part of their Happy Hour menu (such a deal at 3 bucks)! Even after inhaling two portions, I’m still craving beets. I thought a cold beet soup would scratch the itch and be perfect for a summer’s eve. When googling cold beet soup, many Polish … Full recipe post »
3 Responses to Carrot-Ginger Soup with Tamari Almonds
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3 Responses to Carrot-Ginger Soup with Tamari Almonds