Carrot-ginger soup from Cook's Illustrated Magazine, May/Jun 2014 (page 20)

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

Accompaniments: Buttery croutons

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

  • debkellie on April 10, 2014

    My husband made this for dinner last night: a beautiful soup. Great colour & flavour. He used "naked" ginger (from Buderim) which doesn't have the crystallized coating, and juicing carrots. It was a tad on the sweet side, so maybe need to adjust the cider vinegar to get perfect balance. But the ginger and the carrot flavours were both pronounced. Definitely worth a go.

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