Re: Carrot Soup with Ginger

Peter Flynn wrote:

> On 03/01/2025 00:13, Carol wrote:
> > On this one, it's ingredients look good but saute the onions ginger
> > and garlic for 15-20 minutes?  Seems overly long to me.
> Sauté the onions for that time for sure, to get a nice caramelisation.
> THEN add the garlic and ginger.
> 
> > Also seems a bit much ginger?  What do you all see?
> 
> I see American units, which baffle me, but yes, I think ¼ cup of
> ginger is about twice what you need.
> 
> Otherwise it looks fine. Let us know 🥕🧅🧄🌿
> 
> Peter

LOL, metrics baffle me so we are even!

Anyways, I dumped the recipe as it was just looking bad.  7 cups of
water to 1 1/2 cups cut carrots is a fail.  Needs more carrots or less
water/broth.  Generally it should be near 1/3 carrot to broth/water or
it's going to be more like carrot juice than a soup.

Then they try 'a pinch of curry'.  Using their recipe it's about 10
cups total volume (or a bit more).  1 'pinch' means put your forefinger
and thumb together and close them in the curry spice then remove and
sprinkle over the pot.  1/2ml maybe?  That amount is useless to that
volume.

There's lots of personal variation in carrot soups.  I like them thick
and served with butter melting in my serving (grin).

Anyways, we seem alone here?  I bet if we chat on cooking in general or
bread making, others who may be lurking might chime in?

Do you make bread and if so, what types?

I bake all of ours and have been since 2001.

Here's some random pictures.  I call this one 'bunny bread' because
while looking for a good light for a photo shoot, made this then later
realized it looked like a bunny...
<https://postimg.cc/SjMkbnHm>

This one is a buttermilk loaf from a pullman pan (without lid)
<https://postimg.cc/4Y8RK2cV>

A nice multigrain Boule
<https://postimg.cc/cgDzwqJf>