With the weather cooling off and Fall kicking into full gear, I was in the mood for warm soothing soup. I wanted to try something new and decided on this recipe for Carrot and Ginger Soup. And while I’m typically able to judge the tastiness of a dish by checking out the recipe, I have to say that I’m humbled by this recent choice. I was so sure this soup would be a hit that I started taking pictures of the steps along the way. Even though I had never had a soup like this before, I imagined that it would be a delightful mix between Carrot Cake and Pumpkin pie. Boy, was I wrong. Typically when I make a mediocre dish, I’ll take one for the team (nobody likes to see food go to waste), but there was no way I was going to eat this one. This soup was bland and salty at the same time (I’m not even sure how that could be, but it was). *shudders* Either way, I figured I’d share because even though it wasn’t a success, I had a good time making it.
Here are the “bland and salty” fruits of my labor:
|No final results picture because I didn’t get that far. 🙁|
I’ll gladly take any tips or suggestions on how I could have made this better or even a different recipe that uses similar ingredients. Despite this debacle, I’m still open to trying a pumpkin-like soup again.