All in a Day's Work
There's something about a cool wet autumn morning that puts me in the mood to make soup. It's my favourite thing to cook, my favourite thing to eat, and my favourite way to tell my family I love them. I plan to use up the last of the harvest from our backyard garden. With lots of carrots left and a few beets, I begin with curried roasted carrot soup . I choose vegetable broth since my daughter is vegetarian. Many recipes I've read in the past recommend throwing the spices in with the softened veggies, rather than later with the broth and roasted carrots as this recipe says. I sprinkle the curry into the frying pan and reap the rewards as the kitchen is filled with a heavenly aroma. Once the first batch is simmering on a back burner, I troll the internet for a traditional Russian Borscht . I give thanks to my mother for the pink rubber gloves she brought me as a hostess gift one visit as I shred beets into a bow...
