Velvety Carrot Ginger Soup Recipe – for Winter Warming.

This Szechuan Carrot Ginger Soup will warm you from the inside out. Seasoned with ginger, hot pepper flakes and sesame oil this soup is nourishing, delicious, filling and EASY. It basically checks all the soup requirement boxes.  

Overhead shot of orange, carrot soup garnished with swirls of sour cream, cilantro leaves and oil - in a blue and white transferware bowl on a silver tray.

Skip right to the recipe.

I have absolutely nothing to say about Carrot Ginger soup. Nothing. As someone who is passionate about all things soup you’d think I’d have at least one thing to say but nope. I have been sitting here in my office for the last half hour trying to remember some sort of anecdote about this soup to lead into the recipe with. I do not have a single interesting story about it. I don’t even have an uninteresting story about carrot soup.

Here is what I can tell you about me and soup. I like it all. I like Habitant canned Pea Soup with a stack of buttered Premium Plus crackers on the side and vinegar drizzled on top of the soup, I love a good squash soup, am enamoured with spicy sausage fire broth soup and generally have nothing bad to say about soup.


Riveting post so far isn’t it?

So I might as well get right into it then.  What I DO know about this carrot ginger soup is that it’s completely delicious, dead easy to make and packs more flavour than you’d think possible in a recipe that only has a few ingredients and takes about half an hour to make. 40 minutes if you’re going at a relaxed pace.

Diced celery and onions next to a large chef's knife.

This is soup so do not  be frightened of it. It is quite literally impossible to screw up soup. 

You cook some carrots until tender in chicken or vegetable broth, whiz it a bit with an immersion blender and you’re done.

O.K. there are a few more ingredients and steps, but basically that’s it. 


Grid photo demonstrating how to peel ginger with a spoon, simmering carrots for soup and blending with a stick blender.

  1. To peel ginger just scrape the skin away with a spoon. It the fastest, easiest way to do it.
  2. Have a leftover bag of those baby carrots?  Use them up in soup.
  3. Want to add a little kick to ANY soup?  Throw in 1/4 tsp of pepper flakes or cayenne pepper.
  4. Still saving up for a Vitamix?  Use an inexpensive immersion blender. They work GREAT for so many things, soups especially, making them velvety.  You’ll get the same result by using a Vitamix.


Carrot ginger soup served in transferware soup bowl with handles, on a silver tray.

OUT OF CARROTS? No problem.  Omit the sugar in the recipe and use sweet potato instead.


Szechuan Carrot Ginger Soup

Carrot Ginger Soup

This Szechuan style carrot soup is made with basic pantry ingredients and will warm you from the inside out.
4.75 from 12 votes
Print Pin Rate
Course: Soup
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 164kcal
Author: Karen Bertelsen


  • 1 medium onion
  • 2 stalks celery
  • 1 clove garlic minced
  • 1 tsp vegetable oil
  • 1 lb carrots cut 1" (or baby carrots uncut)
  • ½" fresh ginger peeled & sliced
  • ¼ tsp pepper flakes
  • 3 cups chicken broth
  • 1 ½ Tbsps soy sauce
  • ½ Tbsp peanut butter
  • 1 Tbsp sugar
  • 1 tsp Sesame Oil I use toasted
  • 1 cup milk
  • 4 tbsp sour cream


  • Cook the onion, celery and garlic in oil until the onion is softened.
  • Grab yourself a fresh hunk of ginger. About 1/2 an inch is good for me, but you can add more (if you’re crazy like thaor less (if you’re crazy like that). Peel your knob of ginger, then slice it thinly.
  • Add the sliced ginger to the softened onions along with about 1/4 tsp of red pepper flakes.
  • Add the 3 cups of chicken broth to the pot which now includes onion, celery, garlic, ginger and pepper flakes.
  • Add the carrots!
  • Cover the pot and simmer until the carrots are tender.
  • Remove pot from heat and add the remaining ingredients to the pot. (Soy Sauce, Peanut Butter, Sugar, Sesame Oil and Milk)
  • Blend the soup with either an immersion or regular blender. Rewarm the soup on the stove if necessary, but be careful not to boil it because of the milk. If you don’t want to worry about the soup boiling (or calories) use whipping cream in place of milk.
  • Serve the soup with a big dollop of sour cream on top.


  • To peel ginger just scrape the skin away with a spoon. It the fastest, easiest way to do it.
  • Have a leftover bag of those baby carrots?  Use them up in soup.
  • Want to add a little kick to ANY soup?  Throw in 1/4 tsp of pepper flakes.
  • Still saving up for a Vitamix?  Use an inexpensive immersion blender. They work GREAT for so many things, soups especially.
  • You can do WHATEVER you want to a soup recipe to make it your own. Like it hotter? Add more pepper flakes.  Like it thinner? Add more broth or milk.
  • Get hot pepper flakes in your eye?  Rinse with milk. Yes. Seriously. Milk. Read about it here.


Calories: 164kcal | Carbohydrates: 22g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1165mg | Potassium: 729mg | Fiber: 4g | Sugar: 14g | Vitamin A: 19262IU | Vitamin C: 22mg | Calcium: 149mg | Iron: 1mg



Pumpkin Soup with maple pumpkin seeds and crispy fried sage.

Fire Broth Soup – a hearty soup filled with spicy sausage, broth and tons of vegetables.

Garnish with a big dollop of sour cream, cilantro if you have some and a few drops of toasted sesame oil.  As with any recipe feel free to change things up a bit, adding more or less of this and that. And if, by chance, something VERY exciting happens to you while making or eating this soup, let me know. Evidently I’m in need of a really good carrot soup story.


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Velvety Carrot Ginger Soup Recipe - for Winter Warming.


  1. Kat - the other 1 says:

    Short cut for lazy / hot / or kidz running amok days.

    1. Jar or bag or box of broth (I already add ginger when making mine).
    2. Baby food – already pureed carrots (or butternut squash, sweet potato, pumpkin, etc). 1 – 4oz pack for every 1-4 servings of soup (depending on thin you like it).
    3. Any additional spices, toppings, mix-ins that you want.
    4. Stir in, and heat. Your done. :)

    (I usually use 1 – 4oz pack baby puree per 12oz broth, + a squirt of lemon or lime juice – that can be added when preparing the broth for storage,- and 1/4 – 1/2 tsp of turmeric spice mix & or yellow curry spice mix. Both mixes go great with any of the aforementioned veggies. Heat about 2-3 minutes in microwave on medium-high.)

    Other ideas, liquid smoke, coconut milk, whatever leftovers – veggie, pasta, rice, meat, you want to use up. If you want to complicate it, but still simple.

    Now I’ve got to try Sesame oil in my soup. Hmmm. I’ve got a jar and pack of carrot puree waiting for me right now. lol. How convenient. ;)

  2. Mark says:

    I made this soup a few days ago, precisely according to the recipe, except for halving the sugar. Strangely enough, I found the soup very peanut buttery initially, but both the spiciness and the peanut butter taste had subsided a few days later. I got “it’s delicious!” comments from everyone (those compliments belong to you Karen) so I will add this to my “keeper” list. Next time, I think I will slightly reduce the peanut butter and increase the ginger and pepper.

  3. pat barford says:

    Yum! Yum! Extra yum!
    I’m actually not a huge fan of carrot soup – generally find it kind of boring. But, the daughter’s boyfriend unloaded a heap of garden carrots that needed using and am I ever glad. This soup is fabulous. The seasonings and the peanut butter make it really outstanding. It’s head and shoulders above your average carrot ginger soup. I’m about to make another batch, that’s how good it is.

  4. Dawn says:

    Terrific soup! Like others, I left out the sugar, added more garlic and ginger. Also, due to little oops with the red pepper flakes, added a bit more of those than called for. For the peanut butter, I used PB2 peanut butter powder and doubled the equivalent amount. I’d put the resulting soup more in the West African realm than Szechuan but whatever, it’s delicious!

  5. JODEE M WALTERS says:

    Really delicious soup! I veganized it, with soy milk, and my “chikun” broth. Great flavor, and quite easy to make! This one goes in the soup recipe collection, to be made many times!

  6. Sarah says:

    I love this soup! It’s a rich and velvety, and the peanut butter is a must to help balance out the ginger. I used greek yogurt instead of milk. I skipped the sugar and added extra ginger and garlic.

  7. says:

    This soups was a great hit today. I bribed my brother and his family to help me with some gardening – I used coconut milk instead of diary and it was delicious – thank you for a great recipe

    • Karen says:

      Coconut milk is a great idea!! I love that. Thanks for coming back to let me know. If you get the chance could you rate the recipe? It helps other readers know whether or not the recipe is good at a glance. :) ~ karen!

  8. Sarah says:

    This was so delicious! I’ll be making this a lot. I used extra garlic and ginger, no sugar, and Greek yogurt instead of milk. I love the subtle peanut flavor, it cuts the sting of the ginger so well.

  9. Nancy Ann says:

    That sounds really good!! I love soup; I’d love to try it. It’s 90 degrees here – so it’ll probably be in 2 or 3 months.

  10. Mary W says:

    I have a grow bag full of fresh ginger (nothing like it) and can’t wait to try this soup. I especially like the idea of substituting sweet potato for a different version. My Kind of Soup! I eat nutritious, homemade soup for lunch almost every day depending on what is available in my garden. Homemade celery powder is really yummy but the star is homemade onion powder as it almost has a smoky, meaty flavor – so rich. Love to find recipes that I can use my dried stuff in as well as the fresh.

  11. Viv says:

    Hi Karen,
    Really, two hours and fifteen minutes prep time??? That’s got to be a mistake. Also, can I omit the sesame oil, my husband really doesn’t like it. Other than those two comments looking forward to trying it.

  12. Diane says:

    Made this today and it is very good! Something very out of the ordinary for me to try. I don’t have a blender or an immersion blender but puréed in batches in my 3 cup food processor. I was surprised that the tiny amount of peanut butter really flavors the soup. Buttered homemade croutons would be great adddition. Thanks so much. Love your blog! You’re so real!

  13. Cherie says:

    Yum! We really liked this soup. I added one more clove of garlic, a bit more red pepper flakes (we like it hot!), a teeny bit more sesame oil, and about 3/4 slice of ginger (more heat). Also used, for a change, my own chicken broth that I had just finished making. Yea! Thanks for this, Karen. It will be a favourite, especially on those cold winter days.

  14. Cherie says:

    Hi Karen I am going to make this soup this week, definitely going to do that — this week! Here on the We(s)t Coast, it is rainy season, really rainy and damp and miserable so what is better than soup, especially soup with ginger and pepper flakes? Avast ye colds and fevers! I’m thinking of using almond milk — I make my own with my InstantPot Ace blender that does a fantastic job at ‘way less than half the price of a Vitamix — and it if tastes great, I’ll let you know. In fact, I will make it with milk and then with almond milk and do a taste test. Frozen soup is such a treat when one has no idea what to make and no inclination to make something anyway for a damp and chilly night, or any other night for that matter. Oh, thawed and warmed up, of course, not frozen! Soup, cornbread (GF for those of us who cannot have traditional wheat) slathered with unsalted butter, maybe a salad if one has the energy to make it (I loathe making salads but love eating them, so….). Divine; heaven on earth. Thanks for all your great ideas and your wicked sense of humour, especially for that!

  15. Toby Fouks says:

    I’m reading this odyssey of comments about the carrot soup because I have a question. I’d like to make it but with a couple of changes and I’m hoping for your thoughts. The first and major change would be to use squash rather than carrots, and the second would be to use soy milk [which I make in my wonderful soy milk maker] rather than milk. Okay, there’s a third thing. Oh no — you covered it. I want sour cream on top. I am not lactose intolerant but I avoid dairy products even though I love whipped cream, sour cream, cheese, and butter. I guess I just avoid cow’s milk. (-: I have all the ingredients although my ginger is chopped up and frozen but it should work. I once bought too much ginger at Superstore in Duncan where the price is a fraction of what it is on Salt Spring, and ended up freezing some [and making ginger syrup with some] .. and okay, processing the ginger from the syrup into ginger mash, freezing it in small jars, and adding it to my favourite summer beverage – you might wince at this — any fruit, definitely a banana [probably from my peeled frozen banana store] and for liquid — a tin of diet ginger ale. Toby’s Fruit Fizzy. Okay, I’ve added it to other things as well like applesauce but let’s not get too far off the track. Back to the soup … what do you think about the squash and the soy milk? I could try half a recipe first I guess …It’s just me and the dogs so basically I please me. Still, I’d like your opinion.

    • Karen says:

      Hi Toby! It should be perfectly fine with Squash. Different, but fine. As far as the ginger goes, I freeze my ginger all the time. That’s just how I store it! I’m not sure about the soy milk but I don’t see any reason it wouldn’t work. Again, it will be a bit different but it’s not like there’s a ton of milk in the recipe. The main liquid is chicken broth (or vegetable if you prefer). Let me know how it turns out! ~ karen

  16. Karin says:

    I finally got around to make this soup. Since now with the new site everything is so clean and organized :0B
    I love it but what’s more the husband loves it. I call that a success. Mainly because he wrinkles his nose if I set something before him without meat. But not a single word was muttered of it lacking.
    We had a small bowl tonight and will most likely finish it off tomorrow with friends during the game.
    So thank you, Karen, it’s a keeper.

    • Karen says:

      That’s great Karin. I’m so glad you mentioned it was easier to find the recipes. I think once everyone calms down they’ll realize it’s a much better site, lol. Also, yes … I’m very, VERY serious about my soup recipes, lol. I’m so serious about soup that come Thanksgiving neighbours bring me their turkey carcasses so I can turn them all into broth. VERY serious about soup. ;) ~ karen!

  17. judy says:

    I can not express how wonderful it is that you posted this now. I have been staring @ a giant bag of baby carrots-Costco- in my fridge and wondering if this will be the second bag I toss in the yard for what I hope will be Rabbits and other adorable woodland creatures (kinda like an old Disney movie) and not RATS! ………… All I have to go buy is the oil the ginger and the pepper flakes. Love you. Love your Blog. Thanks.

  18. Anna says:

    Ha…absolutely nothing. Just putting groceries away while the soup was simmering.

    • Karen says:

      Oh! LOL. (not laughing at your misfortune … I’d probably cry if I were you) I’m laughing cause I was worried you were putting baked beans in the soup! Which clearly would be a small worry compared to replacing a stove top. ~ karen!

  19. Anna says:

    I will forever refer to this soup as the most expensive soup I’ve ever made…I just dropped a can of baked beans on my stovetop while making this and cracked the entire glass stovetop in half. I’m really hoping the soup is delicious to make up for this…

  20. Strangeattractor says:

    I haven’t actually made this soup, yet, but I do have a carrot soup story.

    Once, my mother had put vinegar in the kettle to clean it. Shortly thereafter, she decided to make carrot soup. She used what she thought was hot water in the kettle to add liquid to the broth, and thus added vinegar to the soup. It turned out well.

    It’s a good thing she didn’t use CLR or something else to clean the kettle.

  21. Gayle says:

    Really enjoying your website/blog thingy. Interesting and fun – great pictures and I am inspired to try new things. My 2013 resolution, get out of my rut and try all sorts of new things in foods, recipes, crafts, being healthier and having more fun! One ? is there a way to print out your recipes or do you recommend just copy and pasting? Gayle

    • Karen says:

      Hi Gayle – I’ve been going back through my recipes one by one making sure they’re printable but I haven’t got to all of them yet so the odd time you’ll come across one that isn’t reformatted to be printable. If that’s the case let me know, and I’ll get to work on that recipe (as you’ve done) and then just do what you say. Copy and paste. Sometimes I have time to fix the recipe right away and other times I don’t , so it’s best if you just copy and paste for now and then come back at a later time to see if I’ve updated it. :) And congratulations on your new resolutions. ~ karen!

  22. Ady says:

    My husband cut his thumb making this soup and required 5 stitches!
    That’s not true. But I did make this soup on the same day (today) my husband got five stitches in his thumb after he cut it doing something else. Excitement!!!

    The soup is delicious!

    • Karen says:

      LOLOLOL! Omg. You GOT ME! I literally put my hand over my mouth when I read the first line! I happen to be prone to cutting myself and I HATE it. I get all fainty and refuse to get stitched up. I’m still paying for one of those refusals with a poorly working index finger. Holy crap. LOL. You really did get me. Glad you liked the soup though! ~ karen

  23. Ellen says:

    I’m making this for the SECOND time tonight… last time I had whipping cream to use up (from a friend – I hardly ever have it) and it was fan-friggin-tastic…. tho less hot than I expected, probably due to the fat in the cream,,Tonight it’s going to have skim milk instead (all I have) so we’ll see what difference that makes.. It sure is good tho… Accompanied by store bought warmed up ciabatta & followed by apple crisp…. Food for the gods!

  24. sara says:

    I get pretty excited when you post recipes. I don’t know how I survived without antojitos. Crispy sweet potato fries? No longer impossible. With a couple changes, firebroth soup is now on the menu. The no knead bread recipe, although it’s not yours, is the best bread I’ve ever made. That said, I doubted you with this soup. I kept putting off making it because it freaked me out. What an odd combination of ingredients. I finally made it tonight, and aside from the fact that I LOVED it and it was super easy, the best part was that my fella HATED it. I didn’t know it until tonight, but I definitely needed a recipe to use as a threat or punishment. Thanks!

  25. Sherry says:

    Whoo Hoo, guess what – I bought ginger for the first time in my life… I wasn’t afraid, and in fact it peeled just like you said it would. My kids loved the soup. I made a couple of mistakes, added peanut butter too soon, didn’t have sesame oil, but it was sooooo gooood and I was so proud of myself.
    K I need to start a list of firsts that I’ve done since I read your blog, and seem to be developing some courage to be creative… and do stuff.

    • Karen says:

      Sherry – That’s my favourite type of comment. SEE?! It ain’t that hard. Any of it! (as I like to say) I would love for you to send me a list. And glad you liked the soup. It’s pretty damn good isn’t it? Doesn’t matter about the peanut butter. But try to find Toasted Sesame Oil if you can. (not regular sesame oil) It adds a really nice depth to the soup. ~ karen!

      • Sherry says:

        K thanks for the tip – I also went to Bulk Barn but they didn’t have the Spicy / Sweet Pecans (apparently only for sale over christmas) for the Strawberry salad, so I made my own pecans with maple syrup and cayenne – the salad also got some sweet smiles.

  26. Bernie says:

    So I do love soup and I am interested in the recipe but honestly I really love to read all the comments so I must admit I scrolled really fast thru the pictures (you do take great tutorial pictures but as I said I love to read the comments) sooo any-who I’m scrolling pretty fast and as I zoom past I thought “the fella” had a hello kitty tat on his arm! well that made me back up!…now theres a story to go with your soup.

  27. susan says:

    I suggest using coconut milk instead of regular milk it gives the soup a real asian flavor.

  28. Adam says:

    Karen –

    This soup is to die for. I’ve had this recipe marked for months and after having my first (and second bowl) I’m sad I waited so long. I wish I had a great story to share about the soup, but there’s nothing. Delicious though. Such an interesting taste, not what I was expecting, but way better.

    • Karen says:

      Hah! I forgot about that soup! I should make it this weekend. :) Yeah, it’s pretty darn good. I still have no stories about it. ~ karen

  29. Marti says:

    Tried it tonight. Needs chicken. Or homemade bread. Or something to bring a little more substance to the meal. But it’s interesting. And different than I imagined.

    I’d make it twice. :) Now… about that chili sauce recipe…

  30. Jane says:

    Ah, no rush or pressure Karen, but I don’t suppose you’d be willing to share that chili sauce recipe you mentioned 3 comments up, please?

  31. Alisha says:

    GOOD. Like … REALLY good. It’s easy to make and tastes subtly of carrot, mildly of peanut/sesame and has a great texture. I paired it with Satay Chicken on the BBQ and homemade na’an bread. If you want a couple of super easy and delicious low fat satay recipes, (or low fat na’an bread!) go to my blog! (shameless plug) The boyfriend says “For The Win” and “*#$@ Yeah” all amid groans of utter happiness.

  32. Langela says:

    Ok. I’m going to whisper this so my husband doesn’t hear me. I was wrong. This is so good! I probably added a little bit more pepper flakes than called for. I also forgot the milk at first. I loved the taste without it, but I added a splash when I realized I had forgotten. It actually tasted better without the milk–less carroty. The rest of the family thought it was “edible”. My husband’s word. Thanks for the recipe!

    • Karen says:

      Edible? Edible?! Oh stop … I’m blushing. You spoil me! :) The soup will taste better tomorrow. You know how it is … the tastes blend and mellow a bit. Next week … potato pancakes and a super chili sauce recipe!

      • Langela says:

        Can’t wait. Maybe you could share your recipe for potato pancakes. I tried it once, thinking, how hard can this be. The kids were all huddled around me, anxiously awaiting a spectacular new food. They didn’t work.(the pancakes not the kids. I work my kids like little personal slaves!) I like having a pay-off when I try a new recipe. Like, “Wow, that tastes like a dirty sock but at least it’s pretty on the plate!” So imagine my disappointment when potato pancakes were neither pretty, tasty, or pancake-y.

  33. Jeanenne says:

    First off, YUM! This looks delicious and I’m gonna make it… maybe even this weekend with fresh carrots from my brand new neighborhood farmer’s market where I will be tomorrow morning.

    Secondly, you scared me when you said that couldn’t think of any stories about Szechwan soup. Because that only left one other thing for you to tell a story about. And, well, I didn’t think this was that kind of blog. ;-)

  34. Izzy says:

    Hmmm gonna try to make that soup this weekend! Looks awesome Karen! Thx for the recipe! Xo

  35. Tickled Red says:

    That looks really yummy and I am not a fan of carrot soup. You have managed to change my mind :) As soon as my carrots are ready I am giving this a try.

  36. Langela says:

    Stupid question alert! Does it taste like carrots? Is it a sweet soup? I almost want to try it so I can join the club, but….Well… it’s carrots! They are good with ranch dip, but I don’t care for cooked carrots. Should I pass on this one? I want to like them. I really do, but I don’t. Maybe I could come up with a story, though. I’ll work on it while I decide whether or not to try the soup. Because my family will (just to tick me off) love it and I will be required to make it over and over again.

    • Karen says:

      Um … oddly enough it doesn’t seem to taste too much like carrots. However, I LIKE carrots so I wouldn’t notice as much as someone who doesn’t like carrots. You can make it sweet if you want by adding more sugar, but generally I would describe it as balanced. No idea if that’s helped you at all!

      • Langela says:

        ok. I may have to try it. It is supposed to get cooler the next couple of days. One more question, does the sesame oil make a huge difference? I don’t have any and in my neck of the woods I may not be able to find any. And yet another question, do you serve it with another dish? Meat, pasta? There’s a reason I don’t look as lean and fit as you. I like my food. A lot. That and genes. And lack of exercise. And medications. But mostly, I like food.

        • Karen says:

          Hmm. The sesame oil helps to give it that Szechwan flair. If you don’t have any I’d add another 1/2 Tbsp. of peanut butter. Last night I had it with chicken satays with a peanut sauce and a couple of spring rolls with a spicy chili sauce dip. But if you aren’t sure about the recipe and you LOVE food, why not make the Montana’s antojitos? They’re realllllyyyy good.

        • Langela says:

          Oh dear! I’m sure my husband is drooling and he doesn’t even know about this recipe(antojitos) yet. We LOVE spicy stuff and I could eat cream cheese off a spoon. I don’t though. Often. I am so getting the ingredients to make these! And the soup. I decided I’m going to do it. I will let you know how it goes over.

        • Karen says:

          Langela – ALERT! ALERT!!! CARROT SOUP ALERT!! Don’t add extra peanut butter. Apparently, the peanut butter taste in the soup increases as it sits in the soup. I had some more and you could definitely taste the peanut butter after it sat for a day or two. So don’t add any extra peanut butter. If you did, it would taste tooo peanut buttery. Just omit the sesame oil. No big deal. – karen

  37. Andrea says:

    Me too! I’m going to make this soup and make up a fantastic and somewhat minimally believable story to go along with it as I cook in a make shift kitchen that you’ll one day see on Flickr when I quit procrastinating and post pictures.

    The soup looks delicious and I like the way you show your method. You could do an entire cookbook this way :)

  38. Nicole Glass says:

    Thanks so much Karen! My partner’s a firefighter…maybe I can make it up at the station for all of the boys and while I’m doing so, there will be a dramatic rescue happening. They’ll almost lose the person in all the smoke (a la Rescue Me) and then pull through at the end, carrying a coughing little girl out of the flames. I can reward them all with soup! ;o)

  39. Tricia Rose says:

    I’m going to do it. I’m going in. Yup, I’m going to make this puppy. I will. I will.

    • Karen says:

      Great! Let me know how you do or don’t like it. And as a favour to me, maybe make this soup during some sort of power outage, or riot. At least one of us will have an entertaining anecdote to go along with the soup.

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