In the 2nd weekly "Soup Night", it was suggested that I try a carrot soup. I picked this one from Serious Eats, used homemade chicken stock, whipped it up with an immersion blender.
Wow - it was really spectacular. While cooking, the little bit of turmeric turns the stock a beautiful yellow color, looks pretty with the orange carrots peeking through. Did I take a photo? Of course not... my battery was dead after our weekend of baseball. It smelled a bit like Indian food cooking. It turned out great, served with just a little green salad, some freshly baked bread, and a chicken liver pate crostini. I know, it didn't really match flavor-wise but I was experimenting with a recipe for New Year's.
One for the rotation for sure. Next up for Monday, cream of mushroom with extra snark.
Happy Turkey Day!