Another recipe from "Sixty-Five Years of Gourmet," this carrot soup made good use of some of our many, many CSA carrots. Nick and I still have a whole drawer full of carrots to use up this winter, compliments of our abundant CSA share. This soup was good, boosted in flavor by curry powder and apple cider vinegar. In addition to the toasted almonds, I garnished this soup with sour cream and thyme leaves.
And, see that glass of dark beer in the background? That is homemade Imperial Rye Stout, made by Nick and our brother-in-law, Jamie, earlier this year. Those two brewed ten gallons of this in Jamie's driveway, using an all grain set-up, this fall. It's fantastic beer, and I want Nick to fill you in on the details. He's really been getting into this beer brewing thing, despite not being into this blog posting thing. Perhaps with some gentle prodding, we can get him to share. That's right, I'm going to try blog peer pressure, since my requests have fallen on deaf ears. We want more (posts about) beer!
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