Every week for the past few weeks, I come home from the CSA with 3 lbs. of carrots. Literally, I’m turning orange. Most of the time I peel, slice and pop them in the fridge for snacking, but I still have a surplus. I did a little googling for carrot soup, and found this recent entry from Smitten Kitchen. Her photographs are beautiful, and put mine to shame!
Carrot Soup with Tahini and Crisped Chickpeas
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