When I was in Denver a few weeks ago Husband picked up some groceries and brought home a huge piece of fresh ginger. While I love ginger, and we use it regularly, there was no way we would be able to use up the whole piece before it went bad. I also knew I had a big bag of fresh carrots from the St. Paul Farmer’s Market, so I went online and found this recipe for Carrot-Ginger Soup. I made a double batch of it this morning so we would have lunch for the week and a few pints for the freezer. I also added a couple cups of leftover rice from another meal to make it a bit more substantial. The soup is good, really good. Simple with just enough tang coming from the ginger. I’ll actually look forward to lunch this week! Yippee!
Have you made any great soup this fall?
i made borscht last weekend and it was yummy!
Your soup sounds great. I made minestrone a few weeks ago. Very hardy and filling.
You can freeze ginger ya know. I scrape the skin off with a spoon and cut a piece off. I don’t use it regularly so it lasts me a long time.
The kids refuse soup hands down. It’s really irritating. Even so, I still plan on making my fall favorite of butternut squash and pear soup.