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:iconcoyote-eyes:

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I made carrot ginger cashew soup with spinach and sour cream for dinner. I thought it was pretty so I took a picture of it.

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:iconallethaen:
It's pretty... and it LOOKS tasty! =D

--
"Fear prophets, Adso, and those prepared to die for the truth for as a rule they make many others die with them, often before them, at times instead of them."
- William of Baskerville ("The Name of the Rose" Pg. 493)
:iconnycterisa:
I think I have the same countertop you do! :giggle:

--
> "No task is so humble that it does not offer an outlet for individuality." -William Feather | The Christian life is a long obedience in the same direction. - Peterson <
:icontorinmai:
that looks pretty neato. Got a recipe?
:iconcoyote-eyes:
This was remarkably simple. I bought the soup base - its an organic brand and the box has already gone into recycling - and added the fresh spinach a a few minutes before I removed it from the heat. Then a dollop of farm-fresh sour cream (I know some local farmers who work with raw milk) and a sprinkle of paprika. The trick is not to overcook the spinach so I would say it was in less than five minutes.

If I were to make the soup from scratch, I would cook and puree the carrots with a vegetable stock, throw in a handful of cashews while making the puree - probably raw, unsalted - and a generous sprinkling of ginger then warm it.

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March 3
370 KB
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