Have I ever showed you our outhouse?
I dragged myself outside on this gorgeous day to reluctantly deal with the carrots before the first frost comes. I don’t like growing carrots because you have to thin them out when they are tiny sprigs, and that takes forever. So I didn’t do it.
But my husband insisted, saying how fun it will be for the kids.
Where is my husband who promised to take care of this? Working! Where are the children who are supposed to have “so much fun?” At the Centre!
So I have to be the one to interrupt my third reading of Jane Austen’s “Persuasion” in order to do it. The injustice of it all.
This is half the batch in their first bath to get the majority of the mud off.
And now I will spend the majority of my afternoon peeling teensy eensy carrots for the soup. And then I will stop complaining. Like right now. These carrots actually smell really good.
You need 2 lbs or 1 kilo. This is about 8 large carrots for all you normal people who go to the store to get your vegetables.
And then you need 2 medium onions (or 3 small ones), a clove of garlic and a piece of ginger. You can use between 1 and 2 Tablespoons of ginger minced, according to taste.
And then we stray from the standard recipe. A Tablespoon of orange juice. I juiced one small clementine.
When it’s done, you’ll need to add a cup of heavy cream. Cream again.
You can probably do without if you’re trying to cut down on salt, but I found a half-teaspoon of salt made it just perfect.
Well nearly perfect. A teaspoon (or cube) of sugar too. Now it’s perfect.
Perfect, perfect, perfect.
- 2 lbs or 1 Kilo or 8 large carrots, peeled and washed
- 2 medium onions
- 1 clove garlic
- 1-2 Tablespoons minced fresh ginger (or 2 teaspoons ginger powder)
- 2 T olive oil
- 6 cups water
- 2 bouillon cubes
- 1 T orange juice
- ½ t paprika
- ½ t nutmeg
- 1 cup heavy cream
- ½ t salt (optional)
- 1 t sugar (optional)
- Chop up onions, garlic, ginger and sauté in oil until browned.
- Add the chopped carrots.
- Add the water, bouillon, juice and spices.
- Boil, then bring to simmer and cover - cook for 1 hour.
- Add the cream.
- Blend the soup
- Add the salt and sugar if you wish.