I love
squash soup. Easy to make, delicious,
and lo-cal. In an effort to broaden my
soup-making skills, I decide to try something different. Carrot soup.
I buy two
containers of shredded carrots, add garlic, fresh dill, seasoning, ginger,
chicken broth and a little oil. The
result is a lumpy looking orange soup. It
tastes bland, and its texture is unappealing.
I put six covered bowls in my refrigerator; lunch for the week.
On day one
I have the carrot soup and try to convince myself it’s good. On day two I have something else
for lunch, telling myself I’m just not in the mood for soup. On day three I sit down with the soup
again. I have a few spoonfuls and admit it’s horrible. I dump the remaining four bowls.
But I still
like carrot cake...if only it had the same calorie count as the soup.
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