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We had about 1/3 of a loaf of cranberry-walnut bread left, so I decided to make butternut squash soup to dip it in. Except we had no squash in the house, and I was too busy working to get to the store, and eventually I realized I should probably just use some of the many CSA carrots before the next pickup.
I need to remember that no matter how good my carrots are, no matter how much ginger and lime and coriander and other lovely spices go into the soup, carrot soup is just not nearly as interesting to me as squash soup. It was well-seasoned, but carrot soup lacks the body and texture of squash soup. I want to like it, but it's always just kind of there. (I believe the technical term for this is "meh.")
Still, if you like carrot soup more than I do, give this recipe a shot. Many of the commenters suggested doubling the spices, which I did; I think the soup would have been far too mild otherwise.
At least the house smells nicely of curry now. Nothing wrong with that.
I need to remember that no matter how good my carrots are, no matter how much ginger and lime and coriander and other lovely spices go into the soup, carrot soup is just not nearly as interesting to me as squash soup. It was well-seasoned, but carrot soup lacks the body and texture of squash soup. I want to like it, but it's always just kind of there. (I believe the technical term for this is "meh.")
Still, if you like carrot soup more than I do, give this recipe a shot. Many of the commenters suggested doubling the spices, which I did; I think the soup would have been far too mild otherwise.
At least the house smells nicely of curry now. Nothing wrong with that.