KITCHEN ADVENTURES: I CARROT ABOUT YOU. (…Sorry.) Had a really good carrot soup for lunch. Washing dishes is my actual least-favorite household chore, so I did this as a one-pot even though I knew I could probably get better results if I, say, sauteed some carrots and onions in a pan first.

Instead, I just peeled some carrots and cut them into small pieces/slices. Those cooked in the pot w/some olive oil, and I peeled and minced some ginger and added that too. When I got bored with listening to the carrots cook, I squeezed a clementine over them and added chicken stock and (too much, I think) water. Then I brought it all to a boil, then a simmer, and kept it bubbling along until the carrots were tender, about 13 minutes. Then I blended it.

Then it got more cooking, now with spices!–garam masala, cumin (I know that’s in g.m. but I wanted extra), cayenne, curry powder, salt, and freshly-ground black pepper, in about that order. Once I had it seasoned and cooked the way I wanted it, I feasted! I ate about half of it as-is and added a bit of sour cream to take down the heat and add creaminess for the final half.

As I said, I think this was too thin, especially before I added the sour cream. But the flavors were great, and I’ll be making something like this again.