While many of us are starting to get into the festive Easter mood, our houses start to fill up of bunnies and candies. One ingredient that also seems to pop up a lot during this holiday season is the carrot. While carrots can be grown all-year round, the tastiest are always found in the spring, making it a great option to use for an Easter meal side dish.
This Roasted Carrot and Ginger Soup has just the perfect amount of sweetness to the tang of ginger. With the addition of another root vegetable that is slowly going out of season, the parsnip, this soup is the perfect combination of winter and spring. This goes great as a starter for your Easter meal or as that last warm meal for those still slightly chilly days. Read More