Vegan ginger and carrot [soup] from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 104) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Vegetable stock recipe on p. 279.

  • tarae1204 on January 21, 2024

    A reliably good recipe. I subbed extra celery for fennel, and cut the roasting time for the carrots by 10 minutes out of impatience -- still as delicious as always.

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