Carrot Soup and Homemade Bread

Jane and I were out tooling around today and had a large lunch, so we weren't very hungry for dinner tonight. Since it was a little damp and overcast, it was a perfect night for soup. The soup, Indian Spiced Carrot Soup, is from with minimal veganizing. We replaced the yogurt with Tofutti Sour Cream, and used vegetable broth, of course. Thanks to Christiane for suggesting it the other day. It has a light exotic taste.

And what goes better with homemade soup than homemade bread? So Jane baked the Simply Crusty Bread from Artisan Bread in Five Minutes a Day.

We cannot recommend this recipe enough. It's simple... four ingredients! And best of all, you make the dough and whatever you don't use goes into the fridge so you can have bread any time you want (within two weeks of making the dough). This bread tasted just as good as the Julia Childs french bread Jane made for the February Daring Bakers Challenge, but it was oh so much easier. (And there was no blood involved!)

If you decide to try the soup, we would suggest cooking the carrots and onions until they're tender before adding the broth. Also, Jane uses an immersion blender (if you don't have one yet, buy one!) instead of trying to transfer the hot soup to a food processor.


  1. Now I need to try the bread recipe – that sounds like a great one! I’m glad you liked the soup… I found that the flavour develops wonderfully after a day or so, too.

  2. Hi Xiane — Yes the soup was better the next day (as is often the case). Jane’s made that bread again (she just took out some of what was in the fridge) and it was delicious. It’s not quite as easy as a bread machine, but the bread is better.

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