carrot-ginger soup


A good roommate is a roommate who bakes almost exclusively gluten-free because 1/3 of your apartment is intolerant and who tells you that all those uninspired stir-fries you’ve been making lately smell gourmet.

A good roommate is a roommate who does not judge your ability to sit around for hours on end doing absolutely nothing. In fact, a good roommate will join you in marathoning various tv shows and send you pictures of Neal Caffrey at work.


A good roommate is a roommate who listens to you whine about the cold, rainy weather in New York and your disdain for tights and boots after April 1st — even if you whine non-stop until it finally warms up (in mid-May).


And a good roommate does not bat an eye when you make a delicious carrot-ginger soup and proceed to use it as a salad dressing for the next three days.


I have two very good roommates.

Carrot-Ginger Soup, loosely adapted from Joy The Baker’s Carrot Apple Ginger Soup

  • 1 tablespoon olive oil
  • 1 large onion, roughly chopped
  • 3 large cloves garlic, minced
  • 2 tablespoons fresh ginger, grated (and peeled if you’re not lazy)
  • 1 1/2 pounds of carrots, peeled and chopped
  • 4 cups water
  • salt and pepper to taste

Heat oil in a large pot, add onions and sauté until translucent. Add garlic and ginger; stir. Carefully pour water into the pot, add carrots, salt, and pepper.

Bring to a boil, then reduce to a simmer. Cook for 30 minutes, remove from heat and blend using an immersion blender.* Ladle it into a bowl and top with parsley like the fancy chef you are.

Or, allow to cool and use as salad dressing. Totally legit.

*you can also pour into a blender, just be sure not to fill the blender more than halfway full at a time.


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