Tasty Tuesday

I'm going to attempt a new weekly posting called "Tasty Tuesday." It will consist of a yummy, thrifty recipe for you to try.

Today's recipe is courtesy of a loyal BMIM reader, Annie. She has a great blog called Work of Mouth that is all about food. A blog about food? Love it! I read this recipe for Carrot Soup, & knew I had to share it with you. I'm guessing many of you are gardening & will have an abundance of carrots soon, so this would make the recipe even thriftier.

Annie's Carrot Soup

• 2 lbs carrots, peeled & chopped
• 1 medium onion, chopped
• 4 cups vegetable stock
• 1 cup half & half
• 1/4 cup butter
• 1 teaspoon ground cumin
• 1 tablespoon fresh ginger (optional, but Annie swears by it!)
• salt & pepper to taste

1. Put the stock in a large pot and bring to a low boil. Add carrot pieces & simmer for a while. The softer the better, so don't stress.

2. Sauté your onions in a bit of oil until slightly translucent. Add the cumin powder, salt, and pepper before you take the onions off the heat.

3. Add the onions to the simmering carrots and broth. Simmer some more.

4. Heat some oil in your skillet again and drop in the julienned ginger. Fry until golden brown and drain on a paper towel. Sprinkle a little salt on top for extra flavor.

5. When the carrots are nice and soft, pour the broth and vegetables into a blender. Add the half and half & purée the mixture until it's a smooth, gorgeous orange color.

6. Put the purée back into your pot & add the butter. Stir until melted & well integrated into the soup. Heat to desirable temperature again (if necessary).

7. Serve with the fried ginger sprinkled on top.

This should serve 6 & most of the ingredients are things you likely have in your kitchen already. I can't wait to make this. Thanks, Annie!