Sunday, December 2, 2007

Carrot Soup with Ginger and Lemon

It was 6:45 pm tonight, I had just woken up from a nap and felt too cold to get out from under my blanket, my husband was watching the Bears game, and I needed to cook dinner even though I didn't really feel like it. We had spaghetti with Walmart sauce last night, so we couldn't have that again... and part of me felt bad about letting my husband eat oatmeal for dinner on a weekend, even though he probably would have been fine with that. So I got our from under my blanket and looked in the fridge to see what we had. Not much. We did have chicken in the freezer, but we already had chicken this week and I didn't really feel like meat tonight.

Then I remembered that we had a five pound bag of carrots in the crisper. I went on Epicurious to find a carrot soup recipe, and I had most of the ingredients for this one. This was delicious! I skipped the tomatoes because I didn't have any, used water instead of chicken stock, and skipped the grated carrot at the end. I also just zested one lemon into the pot rather than measuring the zest out, because I was lazy. We both thought this soup was excellent and will have it again. I would try it with tomatoes if I have them, and I would use less ginger next time (maybe 3/4 of a tablespoon instead of a full one). I liked a dollop of sour cream in my bowl but my husband did without it and still thought it was great. It made just enough for two good-sized helpings, which was plenty for the two of us. A nice, relatively healthy dinner on the fly tonight.

Update 01/11/08: I made this again tonight, this time adding a can of whole tomatoes and a couple teaspoons of chicken Better than Bouillon. I liked it better without these additions. I think I added too much lemon zest this time - next time I will measure it.

No comments: