Carrot Soup Recipe

carrot soup

This is a photo of the carrot soup I made from scratch using a food52 recipe.

The recipe is rather long so I’ll give a link to it at the bottom of this blog entry.

The egg muffins I believe I posted the recipe for in my Recipes category in the cloud.

Here it is again:

Beat three eggs fluffy.

Add mix-ins: sliced mushrooms, diced red pepper, diced onions, cut tiny broccoli florets, or whatever you’d like.

Pour egg mixture into muffin tin baking pan. You’ll get about 2 to 3 egg muffins.

Heat at 350 degrees for about 15 minutes or possibly only 10 minutes depending on your oven.

Voila: a breakfast food on its own or part of a hearty winter lunch or dinner with the addition of a soup

The carrot soup took me 35 minutes total to create.

Here’s the carrot soup recipe.

 

 

 

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