I love the refreshing flavor and heat of fresh ginger and this soup shows it off beautifully, especially if you use the full three tablespoons of ginger listed below. It even causes a pleasant burn in the back of your throat. If you prefer a little less assertiveness, use just two tablespoons. Either way, keep in mind that ginger becomes more pronounced over time, so although the soup stores very well, the ginger’s bite will become stronger. Many recipes for carrot and other pureed vegetable soups call for toppings of one kind or another, but I really prefer to let the natural flavors of the soup and veggies shine through, so I skip them. You can always top with a scattering of whatever fresh herb is in the soup, though, which is very pretty and highlights the flavors already in the soup. Be sure to cook the carrots until they are very tender so that they’ll puree to a silky smooth soup.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.