Smoked Ricotta with arugula, oil and sea salt, kale chips,
Ginger-Carrot Soup (with potato) and salad. Ok, and wine.
The weather isn’t exactly frightful yet, but still, I am beginning to crave warmth. I want soup. I have to force myself not to go out for ramen everyday. And I have got to start eating a little healthier... I have visions of Richard Simmons having to break through my 14th floor window to rescue me.
My favorite soup to make isn’t necessarily my favorite soup. It is a Ginger-Carrot Soup. I love it because it is so easy to make and there are, like, 5 things in it. Simple and good. You can make a lot and freeze in portions so you don’t get sick of it—an easy lunch. It’d probably go well with a lunch muffin! And you don’t have to be precious when doing any of the cutting because it gets puréed* at the end.
Also, it solves the problem of too many carrots. We get a bag of carrots each week from our veggie box. Normally this is doable—we have carrot sticks for snack or throw some on a roasting tray for a side. It isn’t stressful. Unless we are lax one week. And they pile up. And I panic. Unless I make this soup.
Menu: Tiny baguette with smoked ricotta, arugula, oil & salt. Kale chips. Salad. Carrot-Ginger soup with potato. Wine. Beer.
What did I learn? I could’ve added more potato to the soup, to make it a little thicker. I’m not complaining. It was good. I overcooked the bread, maybe because they were such small pieces. The kale chips are fun to eat though not totally satisfying. But it felt like we had a ton of food, but it was all really healthy. I think I used about a dozen vegetables for this meal. And honestly, I can’t remember the last time I got sick. Knock on wood.
*I like to use a hand blender/immersion tool. Makes every soup have that creamy greatness, without the cream!