I once read a book called “Oh, Fudge!” by Lee Edwards Benning — an entertaining history of the old-fashioned favorite, complete with 18 master recipes AND an entire chapter devoted to “Fudge Failures and How to Remedy Them.” This chapter *even* includes recipes to incorporate your failed fudges, if they are unfixable … shall we pause for moment to bless Lee Edwards Benning’s heart?!? She starts the chapter with this quote from John Keats:
“Don’t be discouraged by failure. It can be a positive experience. Failure is, in a sense, the highway to success, inasmuch as every discovery of what is false leads us to seek earnestly after what is true, and every fresh experience points out some form of error which we shall afterwards carefully avoid.”
Benning muses about failures: “On the one hand, failure need not mean flop. Instead, we may just end up with something other than what we expected.”
I had opportunity to employ this mindset on Super Bowl Sunday just recently. Headed to a party later that evening, I tried a new recipe for almond “thumbprint” cookies that I filled with some homemade sour cherry preserves I canned last summer, using cherries I picked with the Lovely Lisa. I was shocked when I opened the oven to find the cookies had s-p-r-e-a-d like this:
(Note to self – more careful evaluation might be needed on the *best* times to try a new recipe!)
The cookies were *delicious* … just visually unappealing. I’ll salvage the recipe and adapt it to make chewy almond drop cookies, sans fruit filling — stay tuned. For the party that evening, I took a page from the “Oh, Fudge!” book and chopped up the cookies and folded them into softened, store-bought vanilla ice cream, that I served with a couple of extra spoons full of sour cherry preserves. I meant to make Almond Macaroon Ice Cream with Sour Cherries, dontchaknow!
This seems to be a recurring theme in my life these days. My endeavors frequently lead me to places I wasn’t expecting. I’m challenged to “go with the flow” almost daily, which doesn’t come naturally to the planner in me. But I’m finding that if I pause for a few minutes / hours / days, that the outcomes aren’t bad … in fact, they are often good … just not what I expected. Here’s to making lemonade from lemons!
And a recipe for Carrot Ginger Soup, that could be vegan or Paleo, depending on the broth used. This recipe is quite heavily inspired by John Ash’s “Carrot, Orange, and Ginger Soup” from his book “Cooking One on One.”
I added celery for more fiber, and removed the aromatic spices. I also removed the exact measurements. I’m a fan of using a whole item such as a whole onion (versus 1 cup of onions). You’ll find that my recipes aren’t exact (unless they’re for baked goods) because they don’t rely on the chemistry of ingredient-interactions. Want the soup to be less onion-y? Add only half an onion … the soup will still be edible. Don’t want to add the celery? By all means, leave it out … but adjust the amount of broth if you want to keep this a thick, pureed soup. I hope you’ll have fun with my recipes and others, and make them your own!
Carrot Ginger Soup
Yield: 8 servings — make a big batch, then freeze anything beyond what you would eat in 3 days — this freezes and thaws beautifully.
- 1-1/2 pounds carrots, peeled and chopped
- 1 bunch of celery hearts, chopped
- 1 large onion, chopped
*Note that I don’t specify exact sizes. Chop these into as similar a size as you can, for even cooking. This soup ultimately gets pureed, so pretty shapes and exact precision aren’t required – yay!
- 2 Tablespoons olive oil (or ghee or coconut oil … whatever oil you prefer)
- 1 teaspoon salt
Heat the oil over medium-low heat in a deep pot and add the onions, carrots and celery. Sprinkle salt over vegetables and cook for about 5 minutes. The salt will draw-out the natural water content of the vegetables so that they “sweat.” Stir occasionally and continue cooking on medium-low for another 5-10 minutes, until vegetables look translucent.
While those vegetables are “sweating,” prep the following:
- Minced zest & juice of 1 orange
- 2 – 3″ piece of fresh ginger, peeled and chopped
- 3 cloves garlic, peeled and chopped
Add ingredients to vegetables in pot and stir to combine. Cook for about 3 minutes on medium-low, stirring frequently. These ingredients cook quickly and you don’t want them to scorch.
- 6 – 8 cups vegetable broth or bone broth
Start by adding 6 cups of broth to the vegetables and raise the heat to simmer. Cook for about 10 minutes and then puree. I puree the soup using an immersion blender, but you could also transfer the soup to a standing blender or food processor. Taste and adjust seasoning, and add more broth if you want to thin the consistency. I ended up adding all 8 cups, and mine is fairly thick:
Serving Suggestions: This soup has a ZING because of the ginger and garlic! I like having this with pork chops and broccolini for a Paleo meal. Mr. Batch ate his with Autumnal Salad of mixed grains and broccolini. Great soup for Winter, but could be served chilled with a swirl of sour-cream-thinned-with-buttermilk in the Summer!
Like what you’re reading? Never miss a post! Scroll up and to the right, and you’ll find a “Subscribe to Blog Via Email” box where you can enter your email, and you’ll get an email-notice to approve your subscription. Let’s get that number up to 100 regular readers!