palm springs, California
Member since Jun 2005
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Reviewed Carrot Ginger Soup
Jul 19, 2011 on FoodNetwork.com
“First, living in the desert with 110 type temperatures, I serve this cold.
I double the recipe. I don't use the sour cream. I go somewhat heavy on the ginger and garlic. I use 6 cups of broth. Whir it up in the blender real good on the liquify setting to give the soup light and "lofty" texture. After I've blended/pureed I...”