Pandemic Pantry: Curried Carrot Soup

Like so many recipes “discovered” over the pandemic, this one uses what’s on hand. Thus, feel free to tweak it using your own ingredients. Ingredients: One large red onion 16 ounces (450 grams) baby carrots, or regular carrots, if preferred 16 ounces (450 grams) new potatoes Three tbsp sesame oil Three tbsp olive oil Cold…

Some Thoughts about Bouillon and Soup Starter

Bouillon days at my house function as a sort of kitchen organization adventure. I start with the refrigerator, pulling out vegetables that are past their prime, and arrange them on one of my apartment’s three postcard-sized counters. Any vegetable that’s yellowing, wilting, or softening is part of this move out of the fridge. This helps…

Pandemic Pantry: Spiced Beet Soup

Spiced beets can be a delicious autumn centerpiece in any form, and soup is no exception. Following the pandemic tradition, this recipe emerged as an end-of-the-week experiment in cobbling together some leftover ingredients: beets, a few pantry staples, and some of my favorite spices. Ingredients: 200 grams chopped yellow onions 200 grams chopped potatoes 200…

Pandemic Pantry: Cream of Mushroom Soup

Autumn is a great season for soups. This mild recipe isn’t as rich as a standard cream of mushroom soup, but it also offers some more options if your pantry is running a bit low on ingredients. This soup derives much of its “creaminess” from the potato and onions, so if you’re running out of…