I never liked tomato soup, because I always thought it tasted like thick tomato juice in a bowl. I had the same feeling when I decided to make carrot ginger soup. I tasted it and thought I was drinking thick, warm carrot juice. Then I though it might work better as a sauce. And it did! So this recipe is really not a recipe, just an idea with carrots that I used over cauliflower and asparagus this week. Do you have a cooking “mistake” that turned into something good? I would like to hear about it.
Utensils: Cutting board & knife, pot, and blender
Prep. Time: 10 minutes
Cook. Time: 15- 20 minutes
Category: Vegan, Sugar & Gluten Free
5 or 6 carrots, scrubbed, trimmed & cut into smaller pieces
water or soup stock
fresh or powdered ginger & dried cinnamon to taste
1. Prepare carrots for cooking.Â Place in pot and cover with water or stock.
2. Cook until carrots are tender.
3. Place carrots and some of the liquid in the blender. Add about 1 tsp. each of ginger and cinnamon and pulse until smooth. Add more water or spices as needed. The sauce should be thick, yetÂ pourable.
4. Use over veggies or grains. This makes about 2 or 3 cups.
This is ginger sauce over asparagus with a side of black rice, a new rice I just tried and will feature inÂ another recipe in whichÂ rice is the “star.”