Carrot, orange & ginger soup

CarrotGingerOrangeAs part of Operation Eat on a Slim Budget (catchy name for it, huh?) , I’ve been working carrots into a lot of my food – they surely win the prize for most versatile vegetable. Although I love them for being a super cheap way of bulking up other foods, right here they deserve to be the star of the show, kicked up a notch and nudged into the spotlight.

It might be sunny outside for once, but I still feel like we’re firmly in soup season. The squeeze of citrus in this dish is my way of looking forward to sunnier months with optimism that they might not be too far away.  We’re almost there.

I also loved this recipe for roasted carrots with coriander dip…it was delicious.

LittlestBakehouseCarrotSoup

The lady behind The Dinner Bell! I’m that person who doesn’t let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door.

I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

Filed under All Recipes, Autumn/Winter, Savoury, Vegetarian Friendly

The lady behind The Dinner Bell! I'm that person who doesn't let you leave their flat without eating something, and will probably press a parcel of cookies or cake into your hands as you head to the door. I’m a sub-editor by day, avid book-reader by night, and octopus fan always. I live in north London, but little bits of my heart still belong to Norfolk, where I grew up, and Sheffield, where I went to uni and finally lost my bumpkin accent.

1 Comment

  1. Pingback: In season: February & March | The Dinner Bell

Leave a Reply