I still have no working computer and mobile data roaming allows very little leeway. So here’s a reblog of my carrot recipes. I hope you’re all thriving. Take care and keep laughing!
“Eight peas, please.” When I was very young, peas were the only vegetable I could stomach. Luckily, I grew out of that. Nowadays, there are very few vegetables I dislike. While okra and artichokes leave me cold, I eat almost every other vegetable available. Carrots, meanwhile, I could eat until the cows come home. They hold a special place in my heart. So many uses, such delicious options.
Carrots Make Great Soups & Fabulous Cakes
The following soup recipe is a staple at our place and is an adaptation of one published in a Sainsburys cookery book from the 1980s, originally meant for a pressure cooker.
Carrot, Coriander & Ginger Soup
- 1 tablespoon olive oil.
- 4 large carrots, scraped and sliced.
- 1 large onion, sliced.
- 900ml / 1 1/2 pints vegetable or chicken stock.
- large bunch fresh, chopped coriander
- 1 teaspoon ground ginger
- Heat the oil in a saucepan on…
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