Carrot & Ginger Soup

Day 88

I’ve just written a post and discarded it. Not everything that goes on inside my head makes for good reading, particularly when it’s a discussion of the merits, or otherwise, of eating tofu. You know what I think of salad? Well I dislike tofu more. I know that’s difficult to believe, but it’s true. At least salad has flavour. Tofu, unfortunately, does not.

It’s late now, but under the titling system currently in use, I feel I must post every day and leave no gaps. If it wasn’t for that I’d just go to bed.

There’s something about a row of numbers, on the other hand,  that helps keep you up to the mark.

I’m going to try Carrot & Ginger Soup tomorrow and see how it turns out. Last time I tried it I couldn’t really taste the ginger, so I added it to the list of lacklustre soups and filed it in my mental list of soups to try again. I need to get back on the diet, so it’s time for more soup.

So far this year has seen a few good soups and a few to try again. After carrot & Ginger I will try Celery again, as I feel it’s one that should be good for a low carb diet. Owing to the effect of ordering groceries on the internet, I now have  a stockpile of celery.

I’m hoping it promotes clear thought, as i still have a raft of submissions to make, and a lack of suitable material. Tomorrow is make or break day – three submissions to do and  alack of days to do them in. I may have to shelve some of them and start work on the April submissions. April? Already?



11 thoughts on “Day 88

  1. tootlepedal

    I am going for cauliflower soup tomorrow as someone gave us a cauliflower and we already had one which I used for cauliflower cheese tonight. I have never made cauliflower soup before so this may well be an adventure into blandness.

    1. quercuscommunity Post author

      I’m told that you can intensify the flavour by roasting the cauli first. It’s the colour rather than the flavour that causes me concern. Flavour is delicate, but colour is definitely beige.

      1. tootlepedal

        Mine was on the pale side of beige but the flavour was excellent thanks to a lot of Stilton. Basically it was liquid cauliflower cheese.

    1. quercuscommunity Post author

      I think you have nailed it there. I used ginger from a jar last time. This time |I’m hacking up a section of fresh ginger root. I feel the lack of ginger problem may well have ben solved. 🙂

      1. Lavinia Ross

        I was going to suggest a pinch of wasabe paste to spice it up, but if you used ground ginger I am not surprised. Fresh ginger would be good.

      2. quercuscommunity Post author

        I used preserved “lazy” ginger, but it had been in the cupboard a while. Fresh will be better. I just have to find time. As always . . .

Leave a Reply