Thursday, February 9, 2012

Thursday's Kitchen Cupboard 11/09/12

What a rude blogger I've been lately - I'm posting but not commenting on your posts much at all. I'm sorry. It will probably be next week before I can catch up on all the great stuff you all post about and share.

For Thursday's Kitchen Cupboard, hosted by Robin at Gardener of Eden, I want to share a great recipe Belle found in February 2012 edition of The Vegan Table. As I look over the recipe I see she made a little note on it that says, "Yum" I can testify to that that!



Carrot Ginger Soup
2 tablespoons water
1 large size yellow onion, coarsely chopped
2 teaspoons finely chopped garlic
7 0r 8 carrots, peeled and cut into circles
2 medium size yellow potatoes, peeled and quartered
2 1/2 teaspoons finely chopped ginger
1/2 teaspoon salt
1/2 teaspoon white pepper
4 -5 cups vegetable stock

Belle added
1/2 tsp sage
She substituted the vegetable stock with homemade chicken stock (sorry vegans!) and used garden fresh carrots.


Heat water in saucepan. Add onions and garlic and saute about 5 minutes. Add carrots, potatoes, ginger, salt, pepper and enough stock to cover the vegetables. Cook until veggies are soft. Transfer to a food processor and puree soup until creamy. Return pureed soup to pot to heat.

Yields 2 -4 servings.

6 comments:

  1. I'd probably put chicken stock in it too. I think it makes everything taste better. Well the homemade version does.

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  2. Boy, I wish that I had some carrots!! We are in a carrot less state :(

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  3. I'm with Robin - no carrots at the moment but I am snagging this recipe to try when I do have them on hand. It looks delicious.

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  4. You'll enjoy it. I know I have.

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