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Today's kitchen experiment is ...
Carrot and Ginger soup, as a consequence of the recent carrot sale at my stupidmarket.
Onions and garlic sweated in oil, add in some ginger, dump in the carrots, add some pepper, and then a load of chicken stock (three cans for two pounds of carrots, I probably could have gone with two just fine) then bring to a boil, back off to simmer for 15 minutes (or until the carrots are nicely soft).
Then it got whizzed through the Very Dangerous Blender to make it more soupy.
I ran out of ladles and serving spoons because I kept dipping out a cup, putting the used ladle in the sink, and then I realized I wanted more and I had to get out a new ladle, and then I'd put it in the sink and realize I wanted more, and then ... well, you get it.
It is really good.
I'll probably back off on the pepper, and come up on the ginger next time.
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