I’m rather a sucker for free food (I prefer to think of it as being an opportunist and concerned about waste, rather then the more likely prospect that I’m cheap). So when our teacher said, “Take home the leftover vegetables if you want them!” I packed my bag so full, the zippers gave me dirty looks.
Now I have some extra carrots around the house. My also frugal husband was not as impressed as I hoped he be. He asked the question, “What are you going to do with all of those? We don’t really have room in the fridge”.
Luckily, I had a plan.
THE BEST CARROT SOUP (big batch)
- 1/4 cup butter
- 2 large onions, diced
- 8 carrots, peeled and chopped
- 1/2 cup uncooked rice
- 4 cups chicken (or vegetable)broth
- 1 cup orange juice
- 1 tsp salt
- 2 tsp curry powder
- 1 tsp ginger