|Maybe should have added a dollop of sour cream for embellishment -- but why mess with perfection?|
Ah, the simple pleasures of one's own carrot harvest. Some to freeze, some to eat now. On the menu this last week we've had roasted carrots with broccoli and chicken, carrot cake, and this new recipe for ginger-carrot soup I found online.
It was so good I ate a bowl, poured Big Ag a bowl for later (he was still working around the property at dinnertime) and then used a rubber spatula to consume every last drop from the saucepan I'd made it in. It was that good.
Combine it with some fresh sourdough bread, some mellow jazz, a nice sunset, and you have a perfect recipe for a great Sunday night in Central Coast Wine Country. The Tijuana Mule I had earlier (I was on a ginger kick -- what can I say?) didn't hurt the mood either.
Here's a link to the recipe -- for the soup. The rest you'll have to provide for yourself.