Sunday, August 01, 2010

food for thought

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.
Finally, I threw some therapy strips at the wall tonight and decided to sew them together, which I am doing (or will be doing once I finish this blog post).
This is not what I intended when I started, but it told me what it wanted to be and I acted accordingly.  I will probably continue to modify as I go.  Excuse me while I go and taste the chocolate tahini thing...

10 comments:

Connie Rose said...

A cityscape, or your bookshelf. Either way, I love it!

Eva said...

This soup looks so attractive! And so seems the recipe. If I wasn't such a lazy cook...
Beautiful stripes. Yes, I thought of a bookshelf, too. Also because of the calligraphic touch. The brown one on the left side is wonderful! Can it be seen in larger quantities anywhere in your blog history?

Libby Fife said...

Yes, I see books or buildings also:)

Beverly said...

Books, lots of them- love the colors and all the skinny strips.

Sandy said...

Am waiting here on PINS & NEEDLES for the chocolate/tahini report! Sadly I have no chocolate to do it myself, but I am headed for the carrot shredder today to ty that soup. Love cold soups in the summer, DH not so much so I get it all for myself for days and days... Thanks for not calling me a 'coot' too.

Barbara said...

I love any form of carrot-ginger soup. Will be interested to hear how the chocolate-tahini dessert tasted. It looks great, but somehow those two ingredients don't seem to be intended for each other. The bottom piece looks like a city skyline. Very NYC cool!

Suzanne said...

It totally looks like a cityscape....I love it!

Judy said...

I have a summer soup recipe that I will post in the next couple of days. I can't wait to try yours! MMMMM And that Tahini and Chocolate cake recipe looks great! Thanks for the link!
Yes, I also thought the pieces could be a bookcase!

xo

Minka's Studio said...
This comment has been removed by the author.
Minka's Studio said...

I found your soup recipe and made it a few days ago and it was great! Addicting. I made it with all water, a little extra ginger, and it had so much flavor.

Today, as I got ready to post this comment, I noticed the chocolate recipe. I suspect that when you don't have tahini, you could use peanut butter or almond butter...no actual testing of the recipe...hmmm, maybe I'll have to do a public service and test this recipe and then again with my suggested substitutes!

Thanks for posting the recipes!

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