As I look at this picture of Cold Ginger-Carrot Soup, I am reminded of the baby food squash my children used to eat. But it doesn't taste like that. It was so good that I bought a zillion carrots afterwards so I could make more. Maybe tomorrow. It is perfect for this weather (hot, muggy, yech)
1 T ginger, minced
2 cloves garlic, minced
1 onion, chopped
1/2 tsp or more of cumin (my addition)
2 T butter (or olive oil or combination of the two)
5 cups carrots, sliced or grated (I grated them in the food processor--don't ask me how many carrots this is-- about 1 lb.)
1 potato (optional - I added it to thicken the soup;it is not in the original recipe)
2 cans of chicken broth
1 can of water (this doesn't say what size can. I skipped the chicken broth and used about 4 cups of water)
1/4 cup fresh lime juice
Nonfat yogurt & chopped cilantro (optional garnish)
In soup pot sauté ginger, garlic, onion and cumin in butter till tender. Add carrots (and potato if you want) & water and simmer till tender (about 20 min). Add lime juice, taste for seasoning - add salt to taste, and more cumin if you want). Pureé with stick blender or in food processor or blender till smooth. Chill. Yummy!
My friend, cohort/cahoot and general troublemaker Sandy, sent me a link to this blog and the recipe for chocolate and tahini gooey cake. Naturally, there were links to a bunch of French food blogs and I was off and reading when I should have been working.
Sandy remembered that I had a lifetime supply (now dwindling) of tahini and she figured I would have dark chocolate, so she KNEW I could not resist experimenting with the recipe. I just took it out of the oven. I don't love gooey, so I baked it for 12 minutes instead of 10. Have not yet tasted it, but here it is. It probably needs unsweetened whipped cream, which I do not have.