We have been eating what we call “cold” suppers lately. Although parts of them might have to be cooked, we generally serve them cold as it has been
carrot
Carrot Soup with North African Spices Garnished with Bacon
On really blustery winter days we love to make big batches of soup to put in the freezer for future lunches. One of our favorites is from
Chicken with Carrot Puree, ‘Hint of Garlic’ Roast Potato and Spinach
First the carrot puree. Ingredients: 6 medium carrots Olive oil Salt and pepper. Peel and dice the carrots.