had a bunch of carrots and potatoes that needed getting rid of and i really couldn't think of any way to use them up. i didn't wanna cook any chinese style soups with them coz that means i'll hv to buy meat just for that. i decided on a cream of carrot soup and while googling aimlessly and striking off some of the carrot puree soups that needed crystallized ginger and curry powder, i came across 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!

i also made a batch of savory muffins to go with the soup. these bacon cheddar and chive muffins were from an 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