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Una vera golosità, giuro! Il titolo dovrebbe continuare con: da gustare al calduccio. Sì, perché finalmente è arrivato l'inverno, anche qui, a Genova! Io non sono troppo entusiasta... del tipo che l'altro giorno c'era un vento che ti portava via e finito...
Carrot Soup Recipe from my Aunt Hilda | All Ways Delicious
Our favorite carrot soup recipe. Despite its simple list of ingredients — or maybe because of it — the result is a sweet, rich, and flavorful soup.
Spiced Carrot Soup | Something New For Dinner
Deliciously spicy, serve this über healthy carrot soup hot or cold. Packed full of anti-inflammatory foods, this soup will fight what ails you.
Fine Cooking | Magazine.Store
Welcome to Fine Cooking, the only magazine that caters to the knowledgeable food enthusiast! Every issue is filled with page after page of inspiring recipes, ideas and gorgeous photography for passionate cooks - like you! From gourmet dinners for celebrating a special occasion to fresh & easy weeknight meals ... cocktails with a kick to the best burgers on the block ... how-to's to what's hot ... you can count on our editor's and cooks to bring you the best of the best, month after month!
Cream of Carrot and Potato Soup
Ingredients 3 1/2 cups vegetable broth (homemade or store-bought)1 bay leaf4 medium carrots, peeled and grated2 Yukon Gold potatoes, peeled and gratedPinch cinnamonZest of one large lemon2 tablespoons Filippo Berio extra virgin olive oil2 thick slices of whole wheat bread, cut into 1/4-inch cubes
Carrot and Cauliflower Soup/Minestra di Carote e Cavolfiore
Ingredients 1 small head cauliflower, separated into florets2 tablespoons Filippo Berio olive oil2 large leeks, finely chopped4 cups vegetable or chicken stock1/2 cup Arborio rice3 large carrots, peeled and coarsely chopped1/2 cup heavy creamSalt to tasteGrinding white or black pepperFresh parsley
Fall Recipe: Moroccan-Spiced Carrot & Sorghum Soup
Because so much of the recipe development I do these days involves whole grains, there are times when I rely heavily on different flours or grains for a short period and then grow tired of them. Quinoa had a strong run last spring, and this summer we found ourselves making either millet or polenta in some form practically every day of the week. But I’ve just started using a new grain in the kitchen, and I’m quite smitten, maybe for the long run. Do you know sorghum?
Recipe: Curried Coconut Carrot Soup
Gluten-free, vegan, soy-free, vegetarian — odds are someone with a food sensitivity will be sitting around your table enjoying a meal this holiday season. Why not make a soup everyone can love? This carrot soup is creamy, satisfying and flavorful — the hallmarks of any great recipe. Oh, and it takes about 30 minutes from start to finish, making it a welcome, easy recipe to add to the lineup.