Carrot Ginger Soup - Trials and Errors
- readerskitchen
- Nov 17, 2014
- 2 min read
"No human being, when you understand his desires, is worthless. No one's life is nothing. Even the most evil men and women, if you understand their hearts, had some generous act that redeems them, at least a little, from their sins." -Orson Scott Card
Yesterday, we threw my mother a surprise 52nd birthday party. All I have to say is: Never again. Funnily enough, my family has never really done birthdays. The most we ever did was birthday dinners with a cake..rarely on the actual birth date. Personally, I've never had a birthday party. So it's no surprise if I say that we've never done a surprise birthday party.
First, we had to invite people and plan the menu. Then, we had to get my mom out of the house all day while I cooked dinner and made dessert. Finally, we had to pull off the actual surprise. We ran into bumps every step of the way.
Did mom want to spend all day out of the house? Nope. Did the cake overflow the cake pan and the mousse fall? Sure did. Did my brother-in-law make the worst cake frosting ever seen and proceed to put it on my chocolate mousse cake? Yep. (see below)
This was a lesson in persistence. The cake tasted great when you scraped off the frosting. The pot roast was absolutely incredible. The soup was a big hit. And mom was so surprised and touched that she cried. It went off with a hitch and it still worked out.
Carrot Ginger Soup
Ingredients:
5 cups carrots, chopped
1 yellow onion, chopped
2 tablespoons ginger, peeled and chopped
2 tablespoons oil, coconut
½ cup orange juice
4 cups vegetable broth
1 teaspoon salt
Directions:
Over medium heat cook onions, ginger, and coconut oil until onions are transparent.
Add carrots, broth, salt, and orange juice and cover.
Cook until carrots are soft (about 30 minutes)
Allow soup to cool slightly
Puree soup using an immersion blender or a regular blender in small batches
Serve with some cilantro, crushed red pepper, or cashew cream sauce
Kommentarer