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Lyndzie wrote:Tonight we had homemade bread, carrot ginger soup and yellow potatoes. I realized when I was making the soup that carrots aren’t very filling, so I quickly threw some potatoes in the instant pot to add some heft to the meal. I abhor cooked carrots, but love them as a soup. The secret to success is to peel the carrots. The peels have a bitter flavor that will overwhelm the soup. Trust me on this, just take the two minutes and peel the carrots.
CARROT GINGER SOUP
2 lbs carrots, peeled
1-2 inch chunk of ginger, peeled and sliced
1 onion, rough chop (optional)
1-2 cloves garlic (optional)
Water
Put all ingredients in a pot with just enough water (you can always add more later). Simmer until veggies are soft. Purée in blender, add water if needed (careful, it’s hot!). So simple, and so delicious!
NO KNEAD BREAD
3 c all purpose flour
1 1/2 c water
1/2 tsp salt
1/2 tsp yeast
Mix everything together. Let rise 12-18 hours. Google remaining instructions, because I keep forgetting what to do next. Let bread cool before cutting into, or it will be doughy. Dip into carrot soup.
This is seriously so good, it was requested for dinner again tomorrow night.
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