Here's what happened when I forgot that I had just bought carrots, and then bought more...
Cream of Carrot Soup
3/4 kilo carrots, peeled and diced
1 medium onion, peeled and diced
2 hands full of celery leaves
3 cups water
3 cubes chicken bouillon
4 Tbs butter
1/2 tsp chipotle*
1/2 tsp powdered ginger
Microwave all above ingredients in a large covered bowl for 25 minutes, or until carrots are cooked.
Blend until smooth.
In a lidded jar, shake to mix:
1/2 cup milk
5 Tbs powdered milk
Slowly blend with other ingredients. Makes about 7 cups. Serve hot, with plenty of good bread and butter.
* I started with more than this, and it was a bit too hot.
This basic recipe works for a lot of vegetables - modify the seasonings as you like to go with whatever veggie you are using.
Thorny Tales From The Garden
3 days ago