Cream of Carrot Soup13.9.10
this recipe by ju of thelittleteochew that didn't require any of those. having made cream-laden soups like clam chowder before, i very much prefer this kind that uses very little cream but is instead thickened naturally with potatoes. the soup is sweet, flavorful and satisfying!
old recipe that i posted when i started baking four years ago. these i feel, were even better than my first attempt coz even tho' i don't make any muffins these days, i must hv mastered the art of folding the batter somehow! with the use of double-acting baking powder, they turned out very light and fluffy fresh from the oven and when cooled, the texture is denser and resemble somewhat between a scone & english muffin. i thought i was being quite the joker to use chinese chives last time coz i didn't know what english chives were lol.
recipe source : thelittleteochew